ECHOES  OF 
SOUTHERN 
KITCHENS 


4 


THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 

LOS  ANGELES 


COMPILED  AND    PUBLISHED  BY  THE 

ROBERT  E.  LEE  CHAPTER 

UNITED  DAUGHTERS 

OFTHE  CONFEDERACY 

No.  278 


Los  ANGELES.  CAL. 
OCTOBER.  1916 


-:-  OFFICERS  -:- 

Miss  Exa  Kerns,  President, 

Mrs.  P.  H.  Brady,  1st  V.  Pres., 

Mrs.  W.  C.  Tyler,  2nd  V.  Pres., 

Mrs.  Betty  S.  Hughes,  Treas., 

Miss  Georgia  C.  Oldham,  Recording  Secy., 

Mrs.  Arther  Farnsworth,  Corresponding  Secy., 

Mrs.  C.  A.  Semple;  Registerar. 


INDEX  IN  BACK  OF  BOOK 


Demand  the  Genuine 

BY  FULL  NAME 

Nicknames  Encourage  Substitution 

DRINK 


Delicious  and  Refreshing 


COIVTVEI.1. 

UNDERTAKERS 
1OS1  S.  GRAMO  AV3E. 


An   elegantly   appointed    residence    establishment 

No  charge  for  use  of  Funeral  Parlors 

MRS.  CONNELL,  Manager 


EVERYTHING  in  MUSIC 


Few  people  realize  the  completeness 
of  Southern  California  Music  Co.'s 
store.  Here  you  will  find  practically 
every  known  musical  instrument. 
The  Sheet  Music  department  is  the 
largest  on  the  Coast.  Small  Instru- 
ments, such  as  Ukuleles,  Violins,  Ban- 
jos, Mandolins,  etc.  Write  for  cata- 
logs. Easy  terms  arranged. 


PIANOS 
Chickering 
Kranich  &  Bach 
ApolloPlayerPianos 
R.  S.  Howard  &  Co. 
Hobart  M.  Cable 
Armstrong,    Etc. 
Phonographs 
Edison   Diamond 

Disc 

Edison  Amberola 
Victrolas 
Grafonolas 


332-33*    SOUTH  BROADWAY,  LOS  ANGELES. 

Branches,  Pasadena,  Riverside,  San  Diego 


—  5  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  l,ong  Way 

PIES 

PUMPKIN  PIE 

"What  moistens  the  lips,  what  brightens  the  eye, 
What  calls  back  the  past  like  the  rich  pumpkin  pie?" 
Three  large  cupfuls — or  one  can— of  boiled  pumpkin, 
one  and  a  half  cupfuls  of  sugar,  half  cupful  of  best  molasses, 
the  yolks  and  whites  of  four  eggs  beaten  separately,  a  pinch 
of  salt,  one  tablespoonful  each  of  ginger  and  cinnamon,  half 
a  teaspoonful  of  allspice,  butter  size  of  an  egg.    Beat  all  to- 
gether well  and  bake  with  rich  under  crust. 

APPLE  PIE 

Pare  good  tart  apples,  slice  thin,  lay  in  covered  pie  pan, 
add  sugar  to  taste,  a  little  cinnamon  or  grated  lemon  peel, 
bits  of  butter,  and  cover  with  good  rich  paste  and  bake  for 
three-quarters  of  an  hour. 

BLACKBERRY  PIE 

Take  one  box  of  berries  and  cook  for  about  twenty  min- 
utes with  sugar  enough  to  make  rather  sweet.  Have  pan 
with  good  paste  for  lower  crust.  Pour  in  berries  and  juice 
and  sprinkle  with  one  tablespoon  of  corn  starch  over  the 
berries  and  some  bits  of  butter.  The  starch  thickens  the 
juice  and  keeps  it  from  running  out.  Cover  the  top  with 
paste  and  bake. 

MRS.  B.  F.  CHURCH. 

BANANA  PIE 

Beat  yolks  of  two  eggs  with  one-half  cup  of  sugar  until 
light  and  foamy.  Peel  and  mash  two  bananas  into  the  mix- 
ture. Add  pinch  of  salt.  Add  two  cups  sweet  milk.  Mix 
well.  Turn  all  into  pan  lined  with  rich  pie  crust,  bake  in  hot 
oven  until  custard  is  set.  When  ready  to  serve  cover  with 
meringue  of  whites  of  two  eggs,  beaten  stiff.  Add  three 
teaspoons  powdered  sugar,  spread  on  top  and  brown. 

SUSIE  E.  PONDER. 

CHOCOLATE  PIE 

Grate  one-half  ounce  Baker's  Chocolate,  enough  hot 
water  to  dissolve.  Beat  two  egg  yolks,  add  four  tablespoons 

Golden  Crown  Butter  Twice  Awarded  Gold  Medal  Over  All  Competition 


—  6  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

sugar  and  one  tablespoon  corn  starch.  Put  2  cups  milk  in 
double  boiler,  add  one-quarter  teaspoon  salt.  When  hot  add! 
egg  and  chocolate  mixture,  stirring  constantly  until  thick. 
Pour  into  a  baked  pie  crust,  cover  with  meringue  made  by 
beating  two  egg  whites  till  sstiff  and  adding  two  tablespoons 
sugar  and  vanilla  flavoring.  Brown  in  oven  and  serve  cold. 

PIE  CRUST 

One  scant  cup  flour,  one-quarter  teaspoon  salt,  mix  in 
two  tablespoons  Crisco.  Add  three  tablespoons  cold  water. 
Roll  out  and  bake  on  pan  turned  upside  down,  which  insures 
a  crisp  brown  bottom. 

MRS.  F.  C.  MILLER. 

PIE  CRUST 

One  cup  of  lard,  two  cups  of  flour,  one-half  cup  of  water 
(ice  water  best)  two  teaspoons  of  baking  powder.  Roll  out 
very  thin.  Enough  for  two  pies. 

MINNIE  G.  NEIGHBOURS. 

LEMON  PIE 

Four  eggs,  one  cupful  of  sugar,  one  and  one-half  cup- 
fuls  of  boiling  water,  two  heaping  teaspoonfuls  of  flour,  the 
grated  rind  and  juice  of  two  Sunkist  lemons.  Beat  the  yolks 
and  whites  of  eggs  separately,  put  yolks,  sugar,  flour  lemon 
juice  and  rind  in  a  double  boiler,  mix  well,  add  the  boiling 
water,  stir  until  it  begins  to  thicken.  Add  one-half  of  the 
well  beaten  whites  of  the  eggs.  Stir,  let  cook  until  thick. 
Bake  crust,  fill  with  custard,  use  the  rest  of  the  whites  of 
eggs  for  merngue,  brown  in  oven. 

MINNIE  G.  NEIGHBOURS. 

LEMON  PIE 

Juice  and  rind  of  one  large  Sunkist  lemon,  yolks  of  three 
eggs,  one  tablespoon  corn  starch,  not  too  heaping,  one  cup 
sugar,  one  cup  boiling  water.  Mix  cornstarch  and  sugar 
together  and  put  water  in  last.  Meringue  of  three  whites  of 
eggs,  three  tablespoons  sugar. 

MRS.  W.  N.  PERRY. 

LEMON  PIE— FINE 
Rind  of  two  lemons,  one  and  one-half  cups  of  white 

For  Best  Results  Use  Golden  Crown  Butter 


—  7  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

sugar,  two  heaping  tablespoons  of  unsifted  flour;  one  table- 
spoon of  corn  starch.  Stir  all  well  together,  then  add  yolks 
of  three  beaten  eggs.  Beat  all  thoroughly,  add  juice  of  two 
lemons,  two  cups  of  water,  piece  of  butter  size  of  egg.  Put 
all  together  in  double  boiler  and  cook  till  thick  as  honey. 
Remove  from  fire  and  let  cool  before  putting  into  pastry, 
bake  and  when  done  have  ready  the  whites  of  eggs  beaten 
stiff,  with  three  small  tablespoons  of  sugar.  Spread  over 
top  and  brown.  This  makes  a  deep  large  sized  pie. 

MRS.  E.  H.  MULLEN. 

MINCE  MEAT 

Cover  two  pounds  of  lean  beef  with  boiling  water  and 
simmer  until  tender ;  cool  and  chop  fine ;  add  two  pounds  of 
suet,  shredded,  two  pounds  of  layer  raisins,  two  pounds  cur- 
rants, one  pound  of  citron,  one-half  pound  candied  lemon 
peel,  two  pounds  Sultana  raisins,  four  pounds  of  chopped 
apples,  two  nutmegs  grated,  one-half  teaspoonful  of  cloves, 
two  pounds  of  light  brown  sugar,  one  tablespoonful  of  cin- 
namon, and  one-half  tablespoonful  of  mace.  Now,  reduce 
the  beef  stock  to  one  and  one-half  cups,  add  to  the  mince 
meat,  cook  slowly  two  hours  and  pack  away  in  jars ;  dilute, 
when  used  with  brandy,  cider  or  fruit  juices.  Or,  omit  the 
beef  stock,  add  the  juice  and  rind  of  two  lemons  and  two 
oranges;  mix  well;  pack  in  stone  jar  and  pour  over  it  one 
quart  of  sherry  and  one  quart  of  brandy.  Cover  and  set  in 
a  cool  place. 

TRANSPARENT  CUSTARD  PIE 

Four  eggs,  one  cup  of  milk,  three  cups  of  sugar,  two 
spoonfuls  of  butter,  a  few  bread  crumbs  or  crackers,  nut- 
meg or  lemon  peel. 

CUSTARD  PIE  WITHOUT  MILK 

One  cup  sugar,  three  eggs,  one  teaspoon  of  melted  but- 
ter, one  cup  of  water,  one  tablespoon  of  flour.  Beat  all  to- 
gether and  flavor  to  taste.  Bake  in  quick  oven. 

MRS.  QUARRIER. 

SWEET  POTATO  PIE 

One  cup  of  sweet  potato  boiled  and  mashed  very  fine 
or  put  through  colander,  one  cup  of  sweet  milk,  one  cup  of 

Golden   Crown   Butter,   Made   for   Particular   People 


—  8  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

sugar,  one  tablespoon  butter,  two  eggs,  one-third  teaspoon 
extract  lemon.  Beat  eggs,  add  sugar,  butter,  potato  and 
milk  and  extract  lemon,  place  on  stove  and  stir  until  it  be- 
gins to  thicken,  then  pour  in  a  pie  plate  that  is  lined  with 
good  pastry.  Bake  until  a  light  brown.  This  makes  one 
large  pie. 

JELLY  PIE 

Three  eggs,  white  and  yolks  beaten  separately ;  three- 
fourths  cup  of  sugar,  one-half  cup  of  butter,  one  glass  of 
jelly.  This  makes  two  small  pies. 

MRS.  C.  T.  HARPER. 

WHITE  GRAPE  PIE 

One  large  cup  of  white  grapes,  seeded ;  one  cup  sugar ; 
one  egg ;  two  rounded  tablespoons  butter.  Mix  this  together 
and  bake  in  two  crusts.  Delicious. 

MRS.  W.  N.  PERRY. 

KARO  SYRUP  PIE 

Cup  sugar,  one  tablespoon  melted  butter,  two  table- 
spoons flour,  cup  milk,  cup  Karo  cyrup,  two  eggs,  beaten 
yolks.  Flavor  with  vanilla  or  nutmeg. 


Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

PUDDINGS 

DELMONICO  PUDDING 

Into  a  double  boiler  put  two  cups  of  milk  and  let  come 
to  the  scalding  point.  Separate  two  eggs.  Into  the  yolks 
put  one-half  cup  of  sugar  gradually  and  stir  thoroughly  into 
hot  milk ;  one  package  or  two  tablespoons  of  gelatine,  soft- 
ened in  one-half  cup  of  cold  milk.  Pour  part  of  hot  milk 
over  this  imxture,  and  then  pour  into  the  rest  of  the  hot 
milk.  When  finished  add  gelatine,  let  cool,  then  add  beaten 
whites  of  eggs  and  vanilla  and  one  cup  of  whipped  cream. 

MRS.  W.  E.  SPROUSE. 

STEAMED  NUT  PUDDING 

One-half  cup  butter,  one  and  one-half  cups  flour,  one-half 
cup  sugar,  three  teaspoons  baking  powder,  two  eggs,  one- 
half  cup  cold  water,  one-half  cup  raisins,  one-half  cup  nuts 
floured.  Bake  one-half  hour  or  steam  one  hour.  Serve  with 
hard  sauce. 

HARD  SAUCE 

One-third  cup  butter,  one-third  teaspoon  flavoring,  one 
cup  powdered  sugar.  Cream  butter,  add  sugar  gradually, 
and  flavor.  Form  in  loaf,  let  stand  until  ready  to  serve,  and 
slice. 

MRS.  SEMPLE. 

APPLE  PUDDING 

Fill  buttered  baking  dish  with  sliced  apples,  pour  over 
this  batter :  One  tablespoon  butter,  one-half  cup  sugar,  one 
egg,  one-half  cup  sweet  milk,  one  cup  sifted  flour,  one  tea- 
spoon baking  powder.  Bake  in  moderate  oven  till  brown. 

SAUCE 

Two  cups  brown  sugar,  one-half  cup  milk,  butter  size 
walnut.  Cook  until  thick. 

MRS.  W.  N.  PERRY. 

FRIED  BANANAS 

Peel  and  slice  lengthwise,  then  cut  in  two,  dip  in  well 
beaten  egg,  then  in  cracker  crumbs,  fry  in  bacon  grease  and 
butter.  Sliced  pineapple  is  prepared  in  the  same  way. 

Golden  Crown  Butter.   Made  for   Particular  People 


—  10  — 

Viclet  Brand  Shortening  the   Shortest   Shortening  by  a  Long  Way 

These  are  very  delicious  breakfast  dishes  and  common  in 
the  South. 

MRS.  W.  A.  HORXE. 

DANDY  BREAD  PUDDING 

Two  and  one-half  cups  bread  crumbs,  two-thirds  cup 
raisins,  two-thirds  cup  English  walnuts,  one  apple,  one  tea- 
spoon baking  powder,  clove  cinnamon,  allspice  and  nutmeg 
to  taste,  three  eggs,  one  cup  of  milk,  sugar  to  taste.  Mix 
and  bake  in  slow  oven. 

SAUCE 

One  cup  sugar,  one  tablespoon  of  flour,  one-half  cup 
butter,  one-half  pint  water.  Cook  sugar,  flour  and  butter 
together  before  putting  in  water. 

MRS.  F.  O.  REED. 

CARROT  PUDDING 

One  cup  grated  Irish  potatoes  (raw),  one  cup  grated 
carrots  (raw),  one  cup  sugar,  one  cup  flour,  one  and  one- 
half  cups  seeded  raisins  (floured),  one  nutmeg,  grated,  one- 
quarter  teaspoon  each  of  cinnamon  and  cloves,  one-half 
teaspoon  soda  added  to  potatoes.  Mix  well.  Put  in  one- 
pound  baking  powder  tins  and  steam  in  tight  boiler  for  three 
hours.  Do  not  fill  tins  within  two  inches  of  top.  Put  tops 
on.  Serve  with  hard  sauce. 

CONFEDERATE  PUDDING 

Rub  thoroughly  into  four  teacupfuls  of  sifted  flour 
one  teacup  of  suet,  shredded  and  chopped  fine,  one  teacupful 
of  raisins  seeded  and  chopped,  the  same  quantity  of  currants 
washed  and  dried  the  clay  previous,  one  teaspoon  of  cinna- 
mon, stir  into  this  one  teacupful  of  molasses  and  the  same 
quantity  of  milk.  Pour  into  a  pudding  mould  and  boil  two 
hours.  To  be  eaten  hot  with  sauce. 

.MRS.  W.  A.  HORXE. 

REBEL  PUDDING 

One  cup  of  molasses,  half  a  cup  of  butter,  one  cup  of 
sweet  milk,  one  teaspoon  of  cloves,  and  of  cinnamon,  two 
teaspoons,  of  allspice,  small  teaspoon  of  soda  dissolved  in 
vinegar,  enough  flour  to  make  a  stiff  batter.  Boil  four  hours. 
Serve  hot  with  sauce. 

MRS.  W.  A.  HORXE. 


—  11  — 

"Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

PUDDING  SAUCE 

Two  heaping  cups  of  brown  sugar,  let  boil  twenty  min- 
utes, then  add  half  a  cup  of  butter  which  has  had  two  tea- 
spoons of  flour  rubbed  into  it  smoothly ;  let  boil  till  quite 
thick,  then  add  a  wine  glass  of  good  brandy  and  one  well 
beaten  egg.  Do  not  let  boil  after  adding  egg  or  it  will  cur- 
dle. Flavor  to  suit. 

DATE  PUDDING 

One  cup  chopped  nuts,  three-fourths  cup  chopped  dates 
or  cut  with  scissors,  one  heaping  tablespoon  flour,  three 
tablespoons  sugar,  one-half  teaspoon  of  baking  powder,  two 
well  beaten  eggs.  Fill  six  ramakins  scantily,  put  them  in 
pan  of  hot  water.  Cook  half  hour  in  oven.  Serve  with 
whipped  cream. 

DATE  PUDDING 

One  pound  dates  (mashed  and  stoned),  one  cup  sugar, 
one  cup  water ;  cook  a  few  minutes ;  add  one  cup  walnuts  or 
any  nuts,  lemon  juice  to  taste.  Serve  with  whipped  cream. 

EX  A  KERNS. 

DIXIE  PUDDING 

One  cup  of  preserves,  one  cup  of  butter,  one  cup  of 
sugar,  one  cup  of  flour,  five  eggs.  Cream  the  butter  and 
sugar  together,  add  the  flour  and  eggs  well  beaten  ;  lastly  the 
preserves.  Bake  in  a  quick  oven.  Serve  hot  with  sauce. 

MRS.  W.  A.  HORNE. 

FRENCH  FROZEN  PUDDING 

Put  over  the  fire  one  cup  white  sugar,  one  pint  boiling 
water,  stir  until  dissolved,  then  boil  five  minutes.  Separate 
six  eggs.  Beat  the  yolks  until  light  and  creamy,  pour  the 
boiling  syrup  over  then,  beating  until  cold,  then  add  one 
pint  cream  and  one  teaspoonful  vanilla.  Start  to  freeze  and 
when  half  frozen,  add  two  dozen  brandied  cherries  cut  into 
small  pieces.  Very  fine. 

MRS.  JOHN  PARK  DOUGALL, 

PLUM  PUDDING 

One  cup  beef  suet,  chopped  very  fine  and  free  of  skin ; 
two  cups  bread  crumbs,  dry  and  sifted  until  like  corn  meal ; 

Golden   Crown   Butter,    Made   for   Particular   People 


12 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

one  cup  sugar;  one  cup  seeded  raisins;  one  cup  currants, 
washed  and  dried ;  one  cup  chopped  blanched  almonds ;  one- 
half  cup  of  citron,  sliced  very  thin ;  four  well  beaten  eggs ; 
one  teaspoon  of  salt ;  one  teaspoon  of  cloves ;  two  teaspoons 
of  cinnamon  ;  half  grated  nutmeg.  Dissolve  a  level  teaspoon 
of  soda  in  a  tablespoon  of  warm  water ;  flour  the  fruit  thor- 
oughly from  a  pint  of  flour,  then  mix  as  follows :  Mix  eggs 
and  sugar,  then  into  one  cup  of  milk  put  spices  and  salt, 
mix  well  and  then  stir  in  fruit,  nuts,  bread  crumbs  and  suet, 
when  well  mixed,  put  in  dissolved  soda;  then  stir  in  the 
remainder  of  the  pint  of  sifted  flour,  which  will  make  the 
other  ingredients  stick  together.  Steam  for  four  hours, 
preferably  in  tightly  covered  bucket.  Serve  with  any  well 
flavored  sauce. 

MRS.  FRANKLIN  L.  MORGAN. 

LEMON  FOAM  PUDDING 

Two  cups  of  boiling  water,  one  cup  of  sugar,  two  table- 
spoons cornstarch,  juice  of  one  lemon,  salt.  When  this  has 
boiled  15  minutes,  pour  over  the  well  beaten  whites  of  three 
eggs.  Beat  well  and  let  cool.  Serve  with  custard  sauce. 

MRS.  W.  N.  PERRY. 

SUET  PUDDING 

Three  cups  of  flour,  one  cup  of  molasses,  one  cup  of  beef 
suet,  one  cup  of  sweet  milk,  one  cup  of  currants,  one  cup  of 
raisins,  one-half  teaspoonfuls  of  soda,  spice,  nutmeg,  cloves 
and  cinnamon.  Beat  well  together,  steam  two  hours,  eat 
with  wine  sauce. 

MRS.  E.  A.  LOY. 

FRENCH  PAIN  PERDU  (LOST  BREAD) 
So  called  because  made  of  stale  bread,  which  would  be  a  loss 
Six  thick  slices  of  stale  bread,  soaked  in  sugared  milk, 
flavored  with  vanilla ;  drain  and  dip  in  beaten  egg,  fry  in  hot 
lard,  browning  on  both  sides ;  sprinkle  with  powdered  sugar 
and  serve  hot. 

MRS.  FRANKLIN  L.  MORGAN. 

SWEET  POTATO  PUDDING 

Cut  sweet  potatoes  in  thin  slices,  put  layer  of  potatoes 
in  pan,  salt,  pepper  and  butter,  then  layer  of  apples  sliced 
thin.  Add  potatoes  and  apples  alternately.  Make  syrup  of 
sugar  and  water,  cover  potatoes  and  apples,  put  in  oven. 
Bake  about  fifty  minutes. 

For  Best  Results  Use  Golden  Crown  Butter 


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FUNERAL  DIRECTOR 

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Main  2023  Home  23940 


—  14  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

"Now  good  digestion  wait  on  appetite  and  health  on  both.' 

— Shakespeare. 


CAKE 


ANGEL  FOOD  CAKE 

Whites  of  nine  eggs,  one  and  one-half  cups  sugar 
(sifted),  one  cup  flour,  one-half  teaspoon  cream  of  tartar, 
pinch  of  salt  added  to  eggs  before  beating.  After  sifting 
flour  four  or  five  times,  measure  and  set  aside  one  cup ;  then 
measure  one  and  one-quarter  cup  sugar ;  beat  whites  of 
eggs  about  half,  add  cream  tartar  and  beat  till  very,  very 
stiff,  stir  in  sugar,  then  flour  very  lightly.  Bake  in  moderate 
oven,  35  to  50  minutes. 

MRS.  P.  H.  BRADY. 

LAYER  ANGEL  CAKE 

Whites  of  eleven  eggs,  one  and  one-half  goblets  of 
sugar,  one  goblet  flour,  one-half  teaspoon  salt,  one  te'aspoon 
vanilla,  one  pinch  baking  powder.  Bake  in  two  layer  pans. 

Filling — One-half  cup  sour  cream,  one  cup  powdered 
sugar,  one  cup  chopped  nuts',  almonds,  one  teaspoon  vanilla. 

MRS.  KATE  N.  PROVINES. 

APPLE  SAUCE  CAKE 

Sugar  one  cup,  flour  two  cups,  apple  sauce  one  and  one- 
half  cups,  one-half  cup  of  butter  or  Crisco,  chocolate  three 
tablespoons,  cinnamon  one  teaspoon,  cloves  one-half  tea- 
spoon, soda  one  teaspoon  in  one-half  cup  sour  milk,  raisins 
two  cups,  nuts  one  cup,  two  teaspoons  of  baking  powder, 
Mix  dry  ingredients.  Then  wet  all  together. 

MRS.  G.  B.  QUARRIER. 

APPLE  SAUCE  CAKE 

One  cup  sugar,  one-half  cup  butter,  cream  together; 
one  cup  unsweetened  apple  sauce;  one  teaspoon  soda;  one 
teaspoon  cinnamon ;  one-half  teaspoon  ground  cloves ;  one 
teaspoon  salt ;  one  and  three-fourths  cups  flour ;  one  cup 
seeded  raisins;  one-half  cup  nuts.  Dissolve  your  soda  in 
one  tablespoon  of  boiling  water,  and  stir  in  cup  apple  sauce. 
Mix  all  ingredients  thoroughly.  Then  add  one  well  beaten 
egg.  Bakeslowly  one  hour. 

ELIZABETH  M.  GOULD. 

Golden  Crown  Butter — Butter  of  Uniform  Quality 


—  15  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

BLACKBERRY  CAKE 

Two  cups  of  sugar,  one  cup  of  butter,  four  cups  of  flour, 
whites  and  yolks  of  four  eggs  beaten  separately,  two  cups 
of  blackberry  jam,  two  teaspoons  of  cinnamon,  same  of  nut- 
meg, one  of  allspice,  one  cup  of  buttermilk  with  teaspoons 
soda  dissolved  in  it.  Bake  in  layers  and  put  caramel  filling 
between  them. 

Filling:  Two  cups  sugar,  one-half  cup  butter,  one  of 
sweet  milk,  cook  until  thick  enough  to  string  from  spoon. 

MRS.  B.  J.  BARNHART. 

BLACKBERRY  CAKE 

Three  eggs,  beaten  separately ;  one  cup  brown  sugar, 
three-fourths  cup  butter,  two  cups  flour,  one  cup  jam,  three 
tablespoons  sour  cream,  one  teaspoon  soda,  two  teaspoons 
cloves,  cinnamon,  allspice  and  nutmeg.  Put  soda  and  cream 
in  last.  Bake  in  layers.  Boiled  icing. 

MRS.  ORLANDO  HALLIBURTON. 

CUP  CAKES 

Full  cup  flour,  scant  cup  sugar,  two  teaspoons  baking 
powder,  pinch  salt.  Break  egg  in  cup,  pour  over  it  butter 
size  of  walnut  melted.  Fill  cup  with  milk.  Mix  well. 

MRS.  GILBERT  WOODILL. 

CREAM  CAKE 

One  cup  butter,  two  cups  sugar,  three  and  one-half  cups 
flour,  one  cup  cream,  four  eggs,  one  teaspoonful  cream  tar- 
tar, one-half  teaspoon  soda. 

SPONGE  ROLL 

Four  eggs,  one  cup  sugar,  one  and  one-third  cups  flour, 
three  tablespoons  water.  Beat  eggs  well  before  adding 
flour.  Spread  jelly  and  roll  while  hot. 

COFFEE  CAKE 

Sift  together  one  cup  flour,  one-half  cup  sugar,  one- 
half  saltspoon  salt,  one-half  teaspoon  cinnamon,  three  tea- 
spoons level  baking  powder.  Mix  this  into  a  soft  dough  by 
adding  the  following,  well  mixed:  One  egg  well  beaten, 

For  Best  Results  Use  Golden  Crown  Butter 


—  16  — 

Violet  Brand   Shortening  the   Shortest  Shortening  by  a  Long  Way 

four  tablespoons  melted  butter,  one-half  cup  sweet  milk. 
Spread  in  a  shallow  bake  pan,  sprinkle  thickly  with  cinna- 
mon and  sugar.  Let  rise  five  minutes.  Bake  in  moderate 
oven. 

DEVIL'S  FOOD 

Two  cups  pulverized  sugar,  one-half  cup  butter,  two 
eggs,  one-half  cup  hot  coffee,  one-half  cup  hot  water,  one- 
half  cup  grated  chocolate,  one  teaspoon  soda  in  coffee,  two 
and  one-half  cups  flour. 

Filling:  Two  cups  brown  sugar,  one-third  cup  butter, 
one-half  cup  sweet  milk  (boiled  thick),  add  one  cup  hickory 
nuts  chopped  fine. 

MRS.  ORLANDO  SHALLIBURTON. 

CARAMEL  CAKE 

One  cup  of  butter,  three  cups  of  sugar,  four  cups  flour, 
three-fourths  cup  sweet  milk,  whites  of  ten  eggs.  Bake  in 
five  layers.  Color  two  with  some  kind  of  fruit  coloring, 
pink  or  green. 

Filling  for  same :  Three  cups  brown  sugar,  one  cup 
sweet  cream,  two  tablespoons  butter.  Cook  until  candied. 
When  cool  flavor  with  vanilla  and  cream.  Put  cake  together 
while  hot. 

MISS  ANNA  ATKINSON. 

DATE  CAKE 

Four  eggs  beaten  separately,  one  cup  sugar,  one  cup 
flour,  one-half  teaspoon  salt,  one-half  teaspoon  baking  soda, 
one-half  teaspoon  baking  powder,  one  pound  dates,  one-half 
pound  nuts,  vanilla.  Bake  in  slow  oven  for  one  hour. 

EXA  KERNS. 

DROPPED  CAKES 

One-half  cup  butter,  one-half  cup  of  milk,  one  cup  of 
sugar,  one  cup  of  currants  and  raisins  mixed,  two  cups  of 
flour,  two  teaspoons  of  baking  powder,  one-half  cup  of  nuts, 
two  eggs  and  spices  to  suit,  one  tablespoon  of  vanilla.  It 
makes  thirty  or  forty  little  cakes  and  is  so  easy  to  make. 
Work  sugar  and  butter  together,  break  in  eggs  one  at  a 
time.  Drop  on  greased  pan  far  apart. 

MRS.  E.  A.  LOY. 

Golden  Crown  Butter,  Made  for  Particular  People 


—  17  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

OLD-TIME  POUND  CAKE 

One  pound  sugar,  one  pound  flour,  three-fourths  pound 
butter,  one  dozen  eggs.  Cream  sugar  and  butter  very  light. 
Beat  eggs  separately.  Add  yolks  to  sugar  and  butter,  beat, 
add  flour  and  beat  until  all  is  very  light,  then  add  whites. 

MISS  ANNA  ATKINSON. 
ECONOMICAL  SPONGE  CAKE 

Two  eggs,  one  cup  of  sugar,  pinch  of  salt,  one  cup  of 
flour,  grated  rind  of  one-half  lemon,  one-half  cup  of  hot 
water,  one  tablespoon  of  melted  butter,  one  and  one-third 
teaspoons  of  baking  powder.  Beat  the  yolks  of  the  eggs 
with  half  the  sugar,  then  add  the  water  and  the  remaining 
sugar,  lemon  rind,  flour  sifted  with  baking  powder ;  lastly 
fold  in  whites  beaten  stiff,  bake  twenty-five  minutes  in  a 
buttered  and  floured  shallow  pan. 

EMERGENCY  CAKE 

One-half  cup  of  sugar,  one-half  cup  milk,  one  egg,  one 
tablespoon  melted  butter,  one  cup  flour,  three  level  tea- 
spoonsful  baking  powder,  one-half  teaspoonful  salt,  one 
teaspoonful  cinnamon.  After  batter  is  put  in  pan,  sift  a  lit- 
tle sugar  and  cinnamon  on  top.  MRS.  E.  M.  SEMPLE. 
SOUTHERN  FRUIT  CAKE 

Cream  one  pound  butter,  one  pint  sugar,  one  pint  flour, 
six  eggs,  one  pound  of  raisins,  one  pound  of  currants,  one- 
half  pound  citron,  ten  cents  worth  dates,  ten  cents  worth 
dry  figs,  one  pound  of  English  walnuts,  one  teaspoon  cinna- 
mon, one  teaspoon  allspice,  one  teaspoon  cloves,  two  nut- 
megs. Put  all  of  spices  in  a  wine  glass  of  whiskey.  One- 
half  teaspoon  soda  in  one  tablespoon  vinegar.  Mix  thor- 
oughly and  bake  in  slow  oven  three  thours. 

MRS.  E.  H.  MULLEN. 
BURNT  SUGAR  CAKE 

One-half  cup  butter  and  one  and  one-half  cups  of  sugar 
creamed,  add  yolks  of  two  eggs,  one  cup  of  water,  add 
gradually  two  cups  of  flour.  Beat  five  minutes.  Add  two 
tablespoons  of  caramel  made  as  follows:  One-half  cup 
sugar  burned  in  pan  till  smokes,  take  off  and  throw  one-half 
cup  boiling  water  into  burned  sugar,  place  on  fire  and  boil 
fast,  until  like  syrup.  Enough  for  three  cakes. 

One  tablespoon  of  vanilla,  another  one-half  cup  of  flour 
into  which  two  teaspoons  of  baking  powder  has  been  stirred. 
Beat  well,  then  add  the  whites  of  two  well-beaten  eggs, 
tfake  moderately.  GEORGIE  G.  OLDHAM. 

Golden  Crown  Butter  Twice  Awarded  Gold   Medal  Over  All  Competition 


—  18  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

WHITE  FRUIT  CAKE 

One  teaspoon  powdered  mace,  one  teaspoon  cinnamon, 
one  grated  nutmeg,  one-half  wineglass  of  rosewater,  one 
pound  choice  white  citron,  sliced  thin ;  one  pound  blanched 
almonds,  sliced  thin ;  one  grated  cocoanut,  one-fourth  pound 
candied  orange  peel,  sliced  fine ;  one  pound  powdered  white 
sugar,  one-half  pound  butter,  eight  eggs,  beaten  separately ; 
dredge  the  fruit  in  flour,  and  warm  it,  having  it  ready  for 
use.. 

Mixing:  Cream,  butter  and  sugar,  and  add  yolks;  beat 
thoroughly  after  each  mixture.  Next  add  one-fourth  of  the 
flour,  sifted  several  times  to  make  it  light.  Then  add  one- 
half  of  the  whites,  another  quarter  of  the  flour,  the  rest  of 
the  whites,  one-fourth  of  flour.  Now  stir  in  rosewater  and 
spices,  beat  two  minutes.  Add  the  rest  of  the  flour,  then 
the  fruit;  cocoanut  last.  Stir  just  enough  to  mix.  Bake 
thre  hours  in  a  slow  oven  and  cover  wih  icing. 

MRS.  ALBERTA  RANSONE. 

FRUIT  CAKE 

A  receipt  used  in  Morgan  family  for  over  sixty  years, 
always  given  to  wife  of  oldest  son  and  never,  to  the  best 
of  my  knowledge,  published  before. 

One  and  one-quarter  pounds  of  flour,  one  and  one- 
quarter  pounds  of  sugar,  one  pound  of  butter,  one  dozen 
eggs,  two  pounds  of  prunes,  two  pounds  of  currants,  two 
pounds  of  raisins,  one  pound  of  citron,  one  pound  of 
almonds,  one  pound  of  pecans,  one  wineglass  of  sherry,  one 
wineglass  of  whiskey,  one  winglass  of  rosewater,  one  table- 
spoon of  grated  nutmeg,  one  tablespoon  of  ground  allspice, 
one  tablespoon  of  ground  cloves,  one  tablespoon  of  ground 
cinnamon. 

The  flour  you  dredge  your  fruit  with  is  extra.  Mix 
spices  with  flour. 

The  original  receipt  says,  "Bake  in  a  very  moderate 
oven  five  hours,  if  baked  in  one  pan,  if  in  two,  four  hours," 
but  I  steam  this  cake  for  three  or  four  hours  (according 
to  whether  in  one  or  two  pans),  then  dry  out  in  a  very 
moderate  oven  for  one  hour ;  this  makes  am  ore  moist  cake 
and  overcomes  danger  of  burning. 

MRS.  FRANKLIN  L.  MORGAN. 

Golden  Crown  Butter,  Made  for  Particular  People 


—  19  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 


WILSON  FRUIT  CAKE 

One  pound  butter,  one  pound  of  sugar  (brown),  one 
pound  flour  browned  and  sifted,  twelve  eggs  beaten  sepa- 
rately, five  pounds  seeded  raisins,  one  pound  shredded 
citron,  one  glass  grape  or  currant  jelly,  one  pound  crystal- 
ized  sliced  pineapple,  one  pound  crystalized  cherries  cut  up, 
one  pound  blanched  almonds,  shredded;  one  pound  shelled 
pecans,  chopped ;  two  teaspoons  powderd  cinnamon,  one- 
half  teaspoon  powdered  nutmeg,  one-half  allspice,  one  tea- 
spoon scant  powdered  cloves,  one  glass  sherry  or  coffee  as 
preferred. 

Cream,  butter  and  sugar — add  egg  yolks  well  beaten, 
add  spices  and  liquids ;  next  alternate  flour  and  egg  whites, 
reserving  part  of  flour  to  thoroughly  mix  in  fruit ;  add  fruit 
last,  part  at  a  time.  Bake  or  steam  four  to  six  hours — if 
steamed  in  very  slow  oven,  about  one  hour  will  make  two 
big  cakes. 

MRS.  W.  C.  TYLER. 


VELVET  WHITE  CAKE 

One-half  cupful  butter,  one  cupful  fine  granulated  sugar, 
one-half  cupful  of  milk,  two  cupfuls  flour  (sifted),  three 
level  tablespoons  baking  powder,  white  five  eggs,  one-quar- 
ter teaspoonful  cream  of  tartar,  one  teaspoonful  vanilla. 
Cream  the  butter,  slowly  add  sugar  beating  in  thor- 
oughly. Add  a  little  flour  to  the  butter  and  sugar, 
then  add  a  little  milk,  alternating  the  flour  and  milk  until 
all  is  in.  Have  the  baking  powder  in  the  last  of  the  flour. 
Beat  whites  well,  add  cream  of  tartar  to  them,  and  beat  to 
stiff  froth.  Flavor  mixture  with  vanilla  and  last  fold  in 
whites.  To  make  the  cake  fine  grained  do  all  beating  before 
whites  are  in.  Bake  in  loaf  or  layers. 

MRS.  ALBERTA  RANSONE. 

For  Best  Results  Use  Golden  Crown  Butter 


—  20  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

PRIZE  WHITE  CAKE 

Whites  of  five  eggs,  two  tablespoons  of  Violet  Brand 
Shortening,  three  light  cups  flour  (sifted),  two  tablespoons 
Royal  baking  powder,  pinch  salt,  one  and  one-half  cups 
sugar,  one  cup  water,  one  teaspoon  flavoring.  Cream  Short- 
ening and  sugar,  add  salt  and  flavoring,  alternate  with  flour 
(which  has  been  sifted  with  baking  powder)  and  water. 
Beat  the  whites  to  a  stiff  froth  and  add  lastly.  Bake  either 
in  loaf  or  layers. 

MRS.  W.  N.  PERRY. 

WHITE  LAYER  CAKE 

Beat  together  one  cup  of  sugar,  one  cup  of  butter. 
When  creamy  add  three  cups  of  sifted  flour,  two  teaspoons- 
ful  of  baking  powder  sifted  with  the  flour  and  one  cup  of 
water ;  into  this  mix  the  whites  of  six  eggs,  well  beaten,  stir- 
ring lightly ;  flavor  with  vanilla  and  bake  in  three  cake  pans 
well  greased  with  lard. 

Filling:  For  caramel  filling,  one  cup  of  brown  sugar, 
one-half  cup  cream  and  two  teaspoonsful  of  butter,  cook 
until  thick ;  take  from  the  fire,  flavor  with  vanilla  and  stir 
until  cool ;  then  spread  between  layers. 

Fruit  filling:  Boil  one  cup  of  sugar,  one-fourth  cup  of 
water  until  the  sugar  threads  when  dropped  from  a  spoon, 
then  pour  briskly  on  the  well  beaten  white  of  an  egg  until 
smooth ;  then  add  one-half  cup  nuts,  one-half  cup  chopped 
raisins  with  one-fourth  dozen  dried  figs  cut  in  thin  strips ; 
when  all  of  these  ingredients  are  well  mixed,  spread  between 
the  layrs  of  cake. 

MRS.  S.  R.  THORPE. 

WHITE  LOAF  CAKE 

One  cup  sugar,  one-half  cup  butter,  whites  of  four  eggs, 
one-half  cup  sweet  milk,  one  and  one-half  cups  flour,  one 
teaspoon  baking  powder,  one-half  teaspoon  vanilla,  one- 
quarter  teaspoon  salt. 

BETTIE  E.  SMITH  HUGHES. 

SOUR  MILK  CAKE— NO  EGG 

One  scant  cup  butter,  one  cup  sugar,  two  cups  flour, 
one  cup  sour  milk,  pinch  salt,  one  level  teaspoon  soda. 

Golden  Crown  Butter,  Made  for  Particular  People 


21 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

one  teaspoon  cinnamon,  one  teaspoon  cloves,  one  teaspoon 
nutmeg,  one  cup  raisins,  one  cup  walnuts.  Measure  flour 
after  sifting  three  times.  Put  milk  and  soda  in  last. 

MRS.  E.  M.  SEMPLE. 

SOUR  CREAM  CAKE 

One  cup  sour  cream,  one  cup  sugar,  one  egg,  one  and 
one-half  cup  flour,  pinch  of  soda,  teaspoon  vanilla,  two  round 
spoons  chocolate  or  cocoa.  Double  for  large  cake. 

MRS.  E.  L.  DuBOSE. 

SOUR  MILK  CAKE 

Beat  one  cup  sugar  and  four  tablespoons  butter  to  a 
cream,  add  three-quarters  cup  sour  milk  or  cream,  two  cups 
sifted  flour,  one-half  teaspoon  soda.  Stir  well,  then  add 
beaten  whites  of  three  eggs  or  two  whole  eggs.  Raisins 
and  spices  to  suit  taste.  Bake  in  layers. 

MRS.  JOHN  PARK  DOUGALL. 

SPICE  CAKE 

Yolks  of  seven  eggs,  two  cups  brown  sugar,  one  cup 
molasses,  one  cup  butter,  five  cups  flour,  one  cup  sour  cream, 
one  teaspoon  soda.  Spice  to  taste. 

FINE  SPICE  CAKE 

One  egg,  two-thirds  cup  molasses,  two-thirds  cup  sugar, 
one-half  cup  melted  butter,  one  cup  milk,  three  cups  flour, 
one  heaping  teaspoon  soda,  one  even  teaspoon  cream  tartar, 
one  tablespoon  mixed  spices,  one  tablespoon  vinegar.  Mix 
in  order  given  and  use  plain  whitefrosting. 

MRS.  W.  N.  PERRY. 

RIBBON  CAKE 

Cream  together  one  cup  butter,  two  and  one-half  cups 
sugar,  add  one  cup  sweet  milk,  four  well-beaten  eggs,  four 
cups  flour,  four  teaspoons  baking  powder.  Beat  thoroughly, 
then  take  out  one-third  and  with  it  mix  one  tablespoon  mo- 
lasses, one  teaspoon  all  kinds  of  spices,  one  cup  English 
currants,  one  cup  raisins,  one  cup  citron  cut  fine.  Bake  this 
in  one  cake.  The  white  in  two.  When  done  place  together, 
with  icing — the  dark  in  center  and  press  together. 

MRS.  P.  H.  BRADY. 

For  Best  Results  Use  Golden  Crown  Butter 


—  22  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

STRAWBERRY  CAKE 

One  cup  sugar  creamed  with  the  beaten  yolks  of  three 
eggs  and  one-half  cup  of  butter.  Sift  together  cup  and  half 
of  flour,  two  teaspoonsful  of  baking  powder  and  pinch  of 
salt.  Stir  into  sugar  a  little  at  a  time,  mixing  in  one-half 
cup  of  water.  Then  stir  beaten  whites  of  eggs,  vanilla. 
Bake  in  quick  oven. 

Icing:  One  box  strawberries  mashed  together  with 
one  cup  of  granulated  sugar,  stir  in  unbeaten  white  of  one 
egg  and  beat  with  egg  beater  for  half  hour.  When  light  and 
puffy  spread  on  cake.  This  is  nice  baked  either  as  three 
layer  or  flat  cake. 

HELENA  THORPE. 

ROSE  LEAF  CAKES 

One  cup  of  rose  petals  (red  roses  are  best,  but  any 
kind  may  be  used  if  they  are  very  fragrant),  three  cups  of 
flour,  one  cup  of  sugar,  one-half  cup  butter,  three  eggs,  one 
cup  of  milk,  two  teaspoons  baking  powder,  one-half  tea- 
spoon salt.  Cream  butter,  beat  eggs  and  sugar  together, 
very  light,  add  milk  and  flour,  then  add  the  butter.  Lastly 
fold  in  the  rose  petals.  Baking  powder  should  be  sifted  in 
with  flour.  Bake  in  gem  pans  in  a  moderate  oven. 

MARION  CORNWALL. 

PLAIN  CAKE 

One-half  of  a  pound  cold  butter,  creamed,  two  cups 
sugar,  four  eggs,  beaten  white  and  yolks  separately,  but 
mixed  before  added  to  butter  and  sugar,  three  cups  of  flour, 
sifted  three  times,  two  teaspoons  of  baking  powder,  one  cup 
of  milk.  Bake  in  stem  pan  for  one  hour.  This  recipe  is  a 
very  good  one  to  use  for  small  cakes  baked  in  muffin  rings 
or  as  a  loaf  cake,  but  is  too  rich  for  a  layer  cake. 

MRS.  FRANKLIN  L.  MORGAN. 

PECAN  CAKE 

One  pound  sifted  flour,  one  pound  sugar,  one-half  cup 
butter,  six  eggs,  two  pounds  raisins,  one  quart  chopped 
pecan  nuts,  one  large  nutmeg,  one  teaspoon  baking  powder, 

Golden  Crown  Butter  Twice  Awarded  Gold  Medal  Over  All  Competition 


—  23  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

one  large  glass  whiskey.    Mix  as  fruit  cake,  bake  in  moder- 
ate over  three  hours. 

MRS.  AGNES  HALLIBURTON. 


One  cup  sugar,  one-half  cup  butter,  two  eggs,  one  cup 
sweet  milk,  two  and  one-half  cups  flour,  two  and  one-half 
teaspoonsful  baking  powder,  one  teaspoonful  vanilla.  Mix 
in  the  order  given,  adding  the  beaten  whites  last. 

MRS.  G.  W.  CASE. 

PRUNE  CAKE 

One  cup  sugar,  one-half  cup  butter,  one  and  one-half 
cups  flour,  four  tablespoons  of  sour  milk,  one  teaspoon  cin- 
namon, one-half  teaspoon  cloves  and  nutmeg,  three  eggs 
(whites  of  two  for  frosting),  one  cup  cooked  prunes,  one 
cup  of  chopped  nuts,  last  one  teaspoon  of  soda  dissolved 
in  one  teaspoon  of  water. 

MRS.  E.  H.  MULLEN. 

ORANGE  SPONGE  CAKE 

Four  eggs  beaten  separately,  add  to  whites  one-half 
cup  of  sugar,  add  to  yolks  one-half  cup  of  sugar,  grated  rind 
of  one  orange,  juice  of  one-half  Sunkist  orange,  one  cup  of 
flour,  one  teaspoonful  of  baking  powder.  Beat  eggs  thor- 
oughly. Sift  sugar  four  or  five  times,  sift  flour  four  or  five 
times. 

CARROLL  LOY  STEWART. 

NUT  CAKE 

One  cup  butter,  one  and  one-half  cups  sugar,  three  cups 
flour,  two  cups  currants,  four  eggs,  two  teaspoons  baking 
powder,  citron  to  taste,  nuts  to  taste,  almonds  especially 
good,  one-half  teaspoon  salt.  Beat  eggs,  add  sugar.  Rub 
shortening  and  flour,  then  add  currants  and  nuts.  Sift  bak- 
ing powder  in  flour.  Bake  in  slow  oven. 

E.  PAGE  KERNS. 

MAHOGANY  CAKE 

Three  eggs  beaten  together,  one  and  one-half  cups 
sugar,  one-half  cup  butter,  one  cup  sweet  milk,  two  cups 

Golden  Crown  Butter — Butter  of  Uniform  Quality 


—  24  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

flour,  one  teaspoon  soda,  two  squares  sweet  chocolate,  boil 
in  one-half  of  the  milk  until  thick,  then  cool.  Flavor  with 
vanilla.  Bake  in  two  layers,  putting  your  favorite  frosting 
between. 

MRS.  C.  D.  SWAIN. 

LEMON  SPONGE  CAKE 

Four  eggs,  two  cups  sugar,  two  cups  flour,  three-fourths 
cup  hot  water,  baking  powder,  two  small  teaspoons.  Meas- 
ure flour  before  sifting.  Sift  flour  and  baking  powder  three 
times.  Beat  yellows  till  light,  add  sugar  and  grated  rind 
and  juice  of  one  small  Sunkist  lemon,  then  the  well  beaten 
whites,  then  the  flour  and  last  the  hot  water.  Bake  in  a 
moderate  oven  about  45  minutes. 

MRS.  M.  E.  CHRISTIAN. 

LADY  BALTIMORE  CAKE 

Cream  together  one  cup  of  butter  and  two  of  sugar, 
add  to  this  three  and  one-half  cups  of  flour  well  sifted,  one 
cup  of  milk,  two  level  teaspoonsful  of  baking  powder,  sifted 
with  the  flour,  a  teaspoonful  of  pure  rosewater  and  the 
stiffly  beaten  whites  of  six  eggs.  Beat  the  whole  vigorously. 
Bake  in  jelly  tins  and  for  filling  use  the  following  ingre- 
dients :  To  three  cups  of  very  fine  sugar  add  a  cup  of  boil- 
ing water,  stir  into  this  one  cup  of  chopped  and  seeded 
raisins,  one  cup  of  finely  chopped  pecan  nuts  (walnuts  will 
answer),  six  figs  chopped  fine  and  beat  in  the  whites  of  four 
eggs  that  have  been  whipped  stiff. 

MRS.  W.  A.  HORNE. 

HANDY  CAKE 

One-fifth  cup  melted  butter,  add  two  unbeaten  eggs,  fill 
the  cup  with  milk.  Second  part:  One  cup  unsifted  flour 
(heaping),  one  teaspoon  baking  powder,  one  cup  sugar, 
flavoring.  Beat  well.  Bake  in  two  small  layers,  or  add  one 
cup  seeded  raisins  and  bake  in  muffin  rings. 

GOLDEN  LOAF  CAKE 

Yolks  of  eight  eggs,  one  cup  granulated  sugar, 
scant  one-half  cup  butter,  one-half  cup  milk,  one 

Golden  Crown  Butter,  Made  for  Particular  People 


Of  Los  Angeles,   California 


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GARMENTS  FOR 

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AT  POPULAR  PRICES 


445  South  Broadway 


F2500  Main  1757 

Hair  Dressing,  Manicuring,  Face  and  Scalp  Massage 

Switches,  Transformations,  Wigs  and  Toupees 

Hair  Ornaments  for  All  Occasions 

WEAVER -JACKSON  COMPANY 

HAIR  MERCHANTS 
429  South  Broadway,  Los  Angeles 
Leather  Goods  Cosmetics 

Adrien  Loeb.  I.  G.  Fleishman.  Adolph  Fleishman. 

LOEB,  FLEISHMAN  &  CO. 

Wholesale  Fruits  and  Produce 

210-212-214  CENTRAL  AVENUE 

TELEPHONES 
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Home  10162  LOS  ANGELES,  CAL. 


—  26  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

and  one-half  cups  flour,  two  teaspoons  baking  powder. 
Cream  Shortening  and  sugar  thoroughly,  beat  yolks  to  a 
stiff  froth  and  mix  well.  Put  in  milk  then  flour  and  stir 
hard.  Bake  in  tube  pan  in  moderate  oven. 


SOUP 


POTATO  SOUP 


Three  small  potatoes,  one  pint  milk,  two  tablespoons 
chopped  onions,  one  teaspoonful  salt,  one  sprinkle  pepper, 
two  tablespoons  flour,  two  tablespoons  butter.  Prepare 
potatoes  and  cook  without  salt  until  soft.  Drain  off  water 
and  mash.  Melt  butter,  add  onion  and  flour  and  one  cup 
of  milk.  Stir  over  heat  until  thickened;  add  this  slowly. 

CREAM  OF  TOMATO  SOUP 

One-half  can  of  tomatoes,  two  teaspoonfuls  of  sugar, 
one-quarter  teaspoon  of  soda,  one  quart  of  milk,  one  slice 
of  onion,  four  tablespoonfuls  of  flour,  one  teaspoonful  of 
salt,  one-eighth  teaspoonful  of  pepper,  one-third  cup  of 
butter.  Scald  milk  with  onion,  remove  onion  and  thicken 
milk  with  flour  diluted  with  cold  water.  Cook  twenty  min- 
utes, stirring  constantly  at  first.  Cook  tomatoes  with  sugar 
fifteen  minutes,  add  soda  and  run  through  a  sieve.  Com- 
bine mixture  and  strain  into  tureen  over  butter,  salt  and 
pepper. 

COLD  CONSOMME 

Make  one  quart  of  any  unflavored  gelatine  adding 
enough  beef  extract  to  the  hot  water  used  in  the  gelatine 
to  flavor  it  nicely.  Let  harden. 

CARROLL  LOY  STEWART. 

VEGETABLE  SOUP 

Corn  beef  shank  with  water  and  boil  two  hours,  adding 
water  whenever  necessary  to  keep  meet  covered.  Take 
out  meat  and  skim  the  soup.  Add  one  Irish  potato,  one 
sweet  pepper,  one  turnip,  two  small  onions,  one  half  cab- 

For   Best   Results   Use   Golden   Crown   Butter 


—  27  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

bage,  two  or  three  pieces  of  celery,  a  little  parsley,  all 
chopped  in  small  pieces ;  three  small  tomatoes,  sliced,  one 
cup  butter  beans,  one  cup  corn,  one-third  cup  rice.  Cook 
slowly  one  hour.  Season  to  taste  and  if  it  gets  too  thick 
add  water. 

EMMA  A.  LOY. 

CLAM  CHOWDER 

Mince  one  large  slice  of  pork  and  fry  in  iron  pot;  add 
one  pint  of  potatoes  sliced  very  thin,  and  one  large  onion 
chopped  fine ;  add  sufficient  water  to  cover  potatoes  and 
boil  until  tender ;  then  add  content  of  half  pound  can  of 
minced  clams  and  four  or  five  rolled  crackers.  Season  to 
taste ;  stirr  carefully,  cook  for  two  minutes,  then  add  one 
pint  of  milk  and  serve  hot. 

CARROLL  LOY  STEWART. 

CHICKEN  GUMBO 

(Georgia  Style) 

Boil  a  chicken  in  two  quarts  of  water  in  a  tightly  cov- 
ered vessel  until  very  tender,  having  put  in  a  bay  leaf,  a  lit- 
tle thyme  and  several  pepper  corns.  Just  before  it  is  done 
sprinkle  in  a  teaspoon  salt.  Remove  the  chicken  from  the 
stock  and  cut  in  small  pieces.  Into  the  stock  put  one-half 
cup  carrots,  cubed,  one-four  cup  minced  onion,  one  cup 
okra  cut  in  small  rings,  one  large  or  two  small  chili  peppers, 
chopped,  and  two  slices  of  bacon  cut  in  small  pieces,  one 
cup  of  Irish  potatoes  cubed,  and  four  tomatoes  cut  in  small 
pieces.  When  done  add  the  chicken  and  pour  into  a  hot 
soup  tureen.  Wash  thoroughly  one  cup  rice,  drain  and 
sprinkle  slowly  into  three  quarts  of  boiling  salted  water. 
Boil  twenty  minutes,  drain  and  put  in  hot  platter. 

To  serve  place  a  heaping  spoon  of  rice  in  soup  plate 
and  pour  around  a  ladle  of  hot  gumbo.  If  any  of  this 
should  be  left,  thicken  with  a  few  bread  crumbs  and  stuffed 
sweet  peppers ;  dot  with  a  little  butter  and  bake. 

MRS.  P.  H.  BRADY. 

OKRA  GUMBO 

Wipe  the  okra  and  cut  it  in  thin  round  slices.  Cut  a 
chicken,  put  it  to  fry ;  when  it  begins  to  brown  put  in  a 
chopped  onion,  salt  and  pepper,  then  add  the  okra.  cover 

Golden  Crown  Butter  Twice  Awarded  Gold   Medal  Over  All  Competition 


—  28  — 

Vicltt  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

the  pot  and  let  it  continue  to  cook  slowly,  stirring  often 
and  keeping  the  pot  covered.  As  soon  as  the  okra  is  soft, 
pour  three  quarts  of  boiling  water  and  let  it  cook  slowly 
for  one  hour,  this  will  require  one  pint  of  okra  after  it  is 
cut. 

MRS.  S.  R.  THORPE. 
GUMBO   FILE 
(Southern  Style) 

Put  a  chicken  to  fry  after  cutting  it  up.  When  it  is 
beginning  to  brown,  put  one  chopped  onion,  salt,  pepper 
and  a  heaping  spoonful  of  flour.  Let  that  fry  about  five 
minutes  longer,  stirring  it  to  keep  it  from  burning,  then 
pour  three  quarts  of  water,  boiling.  Let  cook  about  an  hour 
and  a  half,  or  if  the  chicken  is  old,  let  it  cook  till  it  is  ten- 
der. When  ready  to  serve  add  the  fillet  little  at  the  time 
till  it  begins  to  thicken.  Let  it  come  to  a  boil  and  serve. 
This  is  always  eaten  with  rice  cooked  by  following  recipe: 
one  cup  of  rice,  one  cup  of  water,  one-four  teaspoonful  of 
salt.  Wash  the  rice  in  two  or  three  waters,  pick  out  any 
grains  not  white,  add  water  and  salt  and  put  to  cook.  Let 
it  boil  hard  at  first,  but  as  soon  as  the  water  begins  to  dry 
out,  turn  the  fire  very  low  and  place  an  iron  cover  between 
the  saucepan  and  the  fire,  and  let  it  dry  out  for  half  an  hour. 
Never  stir  the  rice,  but  watch  it  carefully  so  it  will  not  burn 
after  the  water  has  boiled  out. 

MRS.  S.  R.  THORPE. 
FRUIT  COCKTAIL 

One  pound  of  muscat  grapes,  two  grape  fruit,  one  small 
can  grated  pine  apple,  one  orange,  one  tablespoonful  of 
brandy.  Seed  and  skin  the  grapes,  cutting  half  in  two.  Cut 
orange  and  grape  fruit  into  small  bits,  removing  seeds  and 
skin ;  put  in  pineapple  and  brandy  and  enough  sugar  to 
sweeten  it.  Serve  in  sherbet  cups  as  an  appetizer. 

CARROLL  LOY  STEWART. 


FISH 


''How  oft  we  hear  of  him — the  hungry  sinner, 
Wrho  spends  his  days  in  angling  for  a  dinner." 

BOILED   FISH 

Dredge  fish  lightly  with  flour,  wrap  and  secure  firmly  in 
a  cloth,  put  in  a  kettle  and  cook  in  slightly  salted  boiling 

Golden   Crown   Butter — Butter   of   Uniform   Quality 


Ralph's  Grocery  Company 

SELLS  FOR  LESS 
We  Appreciate  Delivery  Orders  of  50  cents  and  up 

FOUR  STORES 

317  and  321  South  Spring  Street,  631-3-5  South  Spring  Street 
Vermont  Avenue  at  35th  Place  and  Pico  Street  at  Normandie  Ave. 

West  6500  Send  for  Catalog  Home  60791 


LESLIE   SALT 


Supplies  the  tastiness  which  coaxes 
the  best  flavor  out  of  your  cooking 


"Every   Good  Grocer   Sells  It" 


German 
&  Savings 


Spring  at  Seventh  St  Los  Anodes 

-TivS* 


Personal  Service  to  Each  Patron 

—  Is  the  standard  by  which  every  transaction  and  policy  of  this 

Bank  is  measured. 

Prompt,    accurate,    courteous,    complete  —  these    words    form    our 

definition  of  the  banking  efficiency  of  which  we  invite  you  to  take 

advantage. 

Your  patronage  in  any  of  our  Departments  will  be  welcomed  and 

appreciated. 


—  30  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

water.  A  medium  sized  fish  will  boil  in  about  half  an  hour, 
and  when  it  is  sufficiently  cooked  the  flesh  will  flake  and 
separate.  As  soon  as  done  take  from  kettle,  remove  the 
cloth,  drain  well,  lay  in  a  folded  napkin  on  hot  platter,  gar- 
nish with  lemon  points  and  sprigs  of  parsley,  and  serve  with 
drawn  butter  or  fish  sauce. 

BAKED  FISH 

Wash  and  dry  fish,  salt  and  pepper.  Rub  well  with  but- 
ter then  with  flour,  put  into  a  pan  with  a  little  hot  water, 
bake  in  moderately  hot  oven,  baste  frequently,  adding  a  lit- 
tle hot  water  if  necessary.  Serve  on  dish  garnished  with 
parsley.  Make  sauce  for  fish  with  one  pint  of  milk,  two 
hard  boiled  eggs,  one  tablespoon  butter.  Take  yolk  of  egg, 
mash  fine,  add  flour  enough  to  thicken  milk.  Season  well 
with  mustard,  salt,  pepper  (black  and  red),  stir  with  milk 
and  cook  to  consistency  of  gravy.  Chop  white  of  eggs  and 
add  to  sauce.  Serve  in  gravy  bowl.  This  is  fine. 

To  fry  perch,  sprats,  or  any  small  fish — Sprinkle  them 
with  salt  and  dredge  on  both  sides  with  flour.  Fry  in  hot 
lard  and  serve  hot. 

CREAMED  SALMON 

One  pound  of  salmon,  one  pint  of  cream,  two  large 
tablespoons  of  butter,  two  and  one-half  level  tablespoons  of 
flour,  one  tablespoon  Worcestershire  sauce,  salt  and  pepper. 
Heat  salmon  and  cream  in  sauce  pan,  in  another  the  butter 
and  flour;  stir  until  melted  and  pour  into  hot  cream  and 
salmon,  stir  until  it  thickens ;  then  pour  into  a  baking  dish 
and  bake  fifteen  or  twenty  minutes.  Serve  hot. 

CODFISH  CREAMED 

Soak  two  cups  of  boned  confish  for  twenty  minutes  in 
cold  water ;  drain  off  water,  put  fish  in  stewpan  with  enough 
cold  water  to  cover  well,  bring  to  a  boil,  drain  off  water; 
have  three-fourths  of  a  pint  of  milk  hot,  pour  over  fish,  a 
lump  of  butter  size  of  an  egg,  and  mix  a  tablespoonful  of 
flour  in  a  little  cold  milk,  add  to  fish,  boil  up  and  serve. 
Just  before  serving  add  a  little  white  pepper. 

SARDINES  ON  TOAST 

Take  large  sardines  from  the  box  and  drain  off  all  the 
oil.  Carefully  skin  and  bone  them.  Prepare  thin  slices  of 

Golden   Crown   Butter,   Made  for   Particular   People 


Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

crisp  buttered  toast  cut  in  strips ;  on  each  strip  lay  a  sardine. 
Sprinkle  with  cayenne  and  a  grating  of  Parmesan  cheese. 
Put  in  a  hot  oven  just  long  enough  to  heat  through  and 
serve  at  once. 

SAUCE  TARTARE 

One  teacup  mayonnaise  or  cooked  salad  dressing,  three 
olives,  one  gherkine  (small)  chopped,  one  tablespoon  capers 
(chopped),  one  teaspoon  chopped  parsley,  one  teaspoon 
onion  juice.  Mix  thoroughly. 

SHRIMP  A  LA  NEWBERG 

Chop  two  cans  shrimps,  mix  yolks  of  two  eggs,  one- 
half  teaspoon  salt,  one  tablespoon  Worcestershire  sauce, 
one  cup  of  milk.  Cook  until  thick,  salt  and  add  shrimps. 
Pour  over  buttered  toast  or  crackers. 

MRS.  W.  N.  PERRY. 

LOBSTER  A  LA  NEWBERG 

Lobster  (meat  from  boiled  fresh  lobster),  milk,  one 
pint,  egg  one,  cornstarch  one  teaspoon,  butter  one  teaspoon, 
thick  cream  one  tablespoon,  lemon  juice  one  teaspoon,  salt 
and  pepper  to  taste.  Beat  together  the  egg,  cornstarch  and 
milk,  add  salt  and  pepper.  Put  in  the  lobster  cut  in  pieces, 
and  butter.  Cook  until  the  sauce  thickens;  then  add  cream 
and  lemon  juice.  Serve  on  crackers  or  toast. 

MRS.  VIVIENNE  MARTINEZ. 

SALMON  LOAF 

One  pound  can  salmon,  drained ;  rub  with  two  table- 
spoons butter;  beat  two  eggs  lightly;  add  one-fourth  cup 
bread  crumbs ;  one-fourth  cup  cream  and  one-half  table- 
spoon chopped  parsley ;  cayenne  and  salt  to  taste.  Mix  thor- 
oughly with  salmon  and  cook  in  steamer  twenty-five  min- 
utes. Serve  with  sauce.  (See  sauce  following.) 

SAUCE  FOR  SALMON  LOAF 

Drain  liquor  from  salmon,  add  one  tablespoon  melted 
butter,  one-half  cup  milk,  bring  to  boiling  point.  Thicken 
with  one  teaspoonful  cornstarch  diluted  with  two  table- 
spoonsful  cold  milk.  Add  four  tablespoonsful  tomato  cat- 
sup (if  desired),  salt  and  pepper. 

For   Best   Results   Use   Golden   Crown   Butter 


—  32  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

SALMON  LOAF  WITH  PEAS  (Luncheon  Dish) 

One  can  salmon  (red),  one  egg,  salt,  one  cup  cracker 
crumbs,  milk  to  moisten.  Method :  Make  as  for  a  beef  loaf, 
when  moulded  tie  up  in  a  clean  cloth  and  put  in  boiling 
water  and  cook  thirty  minutes,  remove  from  cloth  to  platter, 
thicken  can  of  peas  slightly  with  white  sauce,  pour  around 
the  salmon  loaf.  Garnish  top  with  slices  of  lemon.  Saute 
with  lemon  sauce. 

Two  tablespoons  butter,  two  tablespoons  flour,  one  cup 
boiling  water,  juice  one  lemon,  make  as  for  white  sauce. 

MRS.  E.  L.  DuBOSE. 

BAKED  FISH 

Select  nice  thick  pieces  of  halibut,  about  four  pounds, 
wash  and  dry,  then  dredge  with  flour,  salt  and  pepper.  Place 
in  baking  pan,  cover  fish  with  one  pound  canned  tomatoes, 
one  sliced  onion,  one  sliced  lemon  and  strips  of  fat  bacon. 
Place  in  hot  oven  and  bake  one  hour,  or  until  fish  is  well 
done.  Serve  with  tomato  sauce  and  chopped  parsley. 

MRS.  H.  E.  MOORE. 

SALMON  LOAF 

One  can  red  salmon,  one-half  tablespoon  salt,  one  and 
one-half  tablespoons  sugar,  one  teaspoon  mustard,  yolks  of 
two  eggs,  one  and  one-half  tablespoons  melted  butter,  three- 
quarter  cup  milk,  one-quarter  cup  vinegar,  three-quarter 
tablespoon  gelatine  in  two  tablespoons  cold  water.  Mix 
ingredients.  Add  egg  yolks,  butter  and  vanilla.  Cook  in 
double  boiler  until  thick.  Remove  from  fire,  add  vinegar 
and  gelatine  dissolved  in  cold  water. 

MRS.  E.  H.  MULLEN. 

TUNA  LOAF 

One  can  tuna,  two  eggs,  one-half  cup  cracker  crumbs, 
few  broken  nut  meats,  mould  into  loaf.  Put  slice  of  bacon 
on  top  and  bake. 

MRS.  E.  L,  DuBOSE. 
SHRIMP  ROLLS 

Cut  some  thin  slices  of  bread,  removing  the  crust,  and 
butter.  Sprinkle  on  them  a  few  shrimps  from  which  the 
shells  have  just  been  taken.  Roll  up  each  slice,  keep  them 
the  same  size,  build  them  up  on  platter  covered  with  doilie, 
garnish  with  little  sprigs  of  parsley. 

MRS.  ALBERTA  RANSONE. 

Golden  Crown  Butter  Twice  Awarded  Gold  Medal  Over  All  Competition 


33  

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

BAKED  FISH  A  LA  CREOLE 

Bake  fish  with  just  enough  water  to  keep  from  burning, 
or  sticking  to  pan ;  while  baking  prepare  this  sauce : 

Fry  in  bacon  or  ham  grease,  or  lard,  one  large  onion, 
one  large  chile  pepper,  one  very  small  piece  of  garlic  (this 
may  be  omitted)  all  chopped  very  fine,  add  can  of  tomatoes 
(or  equal  quantity  of  fresh  tomatoes),  into  which  you  have 
put  a  pinch  of  soda  and  a  teaspoon  of  salt.  When  this  sauce 
is  smooth,  add,  if  desired,  one  can  of  shrimp,  one  can  of 
small  mushrooms.  After  fish  is  on  platter  pour  over  it  this 
sauce  and  serve  at  once. 

MRS.  FRANKLIN  L.  MORGAN, 


OYSTERS 

"First  month  with  an  R.,  Lo!  September  is  here, 
And  with  it  the  oyster  to  epicures  dear." 

BLUE  POINTS  ON  THE  HALF  SHELL 

Wash  half  dozen  shells  carefully,  then  slip  a  knife  be- 
tween the  upper  and  under  shell  and  open,  allowing  them 
to  remain  on  the  under  shell.  Serve  on  plate  of  cracked 
ice  with  lemon  and  horseradish. 

BROILED  OYSTERS 

Pick  out  large  fat  oysters,  dry  carefully  and  season  well 
with  salt  and  pepper,  place  on  the  broiler,  turn  on  the  other 
side  when  browned  and  drop  into  a  hot  dish  and  pour 
melted  butter  over  them.  Some  serve  them  on  squares  of 
buttered  toast. 

OYSTER  COCKTAIL 

Mix  together  eight  drops  tobasco  sauce,  one  half  tea- 
spoonful  horse  radish,  one-half  teaspoonful  vinegar,  one  tea- 
spoonful  lemon  juice,  one-half  teaspoonful  tomato  catsup, 
add  eight  oysters.  Serve  in  glasses. 

OYSTER  COCKTAIL 

Mix  three  tablespoons  each  of  tomato  catsup,  Wor- 
cestershire sauce  and  lemon  juice ;  calt  and  pepper  to  taste 
and  add  fifty  oysters  cut  in  halves.  Serve  in  glasses  and 
eat  with  fork.. 

Golden   Crown   Butter — Butter   of   Uniform   Quality 


—  34  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

STEAMED  OYSTERS 

Drain  a  quart  of  nice  oysters  and  wash.  Place  in  shal- 
low pan  and  place  in  steamer  over  boiling  water ;  cover 
steamer  till  the  oysters  are  plump  with  edges  ruffled.  Have 
some  slices  of  bread  toasted  nicely,  dish  oysters  on  the 
toast  (on  well  heated  dish),  add  butter,  pepper  and  salt  and 
serve  hot. 

LITTLE  PIGS  IN  BLANKETS 

Take  as  many  large  oysters  as  are  desired,  wash  and 
dry  them  thoroughly  with  a  towel.  Cut  some  bacon  in  thin 
slices,  coyer  each  oyster  with  them  and  pin  on  with  wooden 
tooth  picks.  Broil  or  roast  until  the  bacon  is  crisp  and 
brown.  Do  not  remove  tooth  picks.  Serve  hot.  Very 
dainty. 

MRS.  E.  G.  ROBIXSON. 

FRIED  OYSTERS 

Select  large,  plump  oysters,  put  them  into  a  colander  to 
drain,  wipe  dry  with  a  towel,  being  careful  to  remove  all 
bits  of  shell,  season  well  with  salt  and  pepper.  Beat  one  or 
two  eggs,  according  to  the.  amount  of  oysters,  roll  bread 
crumbs  or  crackers  fine,  roll  oysters  in  crumbs,  then  in  eggs, 
again  in  the  crumbs,  fry  in  plenty  of  hot  Violet  Brand  Short- 
ening. When  cooked  on  one  side  turn  by  slipping  knife 
blade  under.  Never  stick  a  fork  into  an  oyster,  as  it  makes 
it  tough.  When  a  delicate  brown  remove  from  the  fat,  serve 
en  napkin  to  absorb  the  grease.  Should  be  served  at  once. 

MRS.  J.  E.  BUCKLEY. 


No  Other  Chicken  Can  Compare 

with  genuine  milk-fed  poultry  for  tenderness,  delicacy  of  flavor  or  whole- 
someness.  But,  in  ordering  "milk-fed  poultry"  remember  that  the  Young's 
Market  Company  is  positively  the  ONLY  producer  of  PROPERLY 
MILK-FED  POULTRY  on  the  Pacific  Coast. 

Young's  Fresh-Dressed  Milk-Fed  Poultry  is  sold  ONLY  through  the 
YOUNG'S  MARKET  COMPANY  STORES.  Order  direct  from  us,  if 
you  want  the  GENUINE. 


Phones:    Home  10628— Main  8076 


'SKBK? 
ttODEHi 


Try 

Willowbrook 
Sausage 
Made   Fresh 
Every   Day 
Packed  in 
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Cartons 


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Dealers     in     all     Meats,    Fish,    Fruits, 
Delicacies    and    Bakery    Goods. 

MAIN   STORE— 638  S.  BROADWAY 

Central   and   Gladys  Avenues 
216    South    Spring    Street 

325   West   Fifth   Street 
131    Marine    Street,    Ocean    Park 

WALTER     E.     SMITH     COMPANY 


—  36  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

Poulty  and  Game 

"For  finer  or  fatter  ne'er  ranged  in  a 

forest,  or  smoked  in  a  platter." — Goldsmith. 

TO  FRY  MILK  FED  CHICKENS— If  Under  One  and 
One-Half  Pounds 

Split  in  half,  wash  clean  and  salt  and  pepper — roll  in 
flour,  brown  quickly  in  deep  fat — then  lift  into  a  kettle  in 
which  there  is  about  one-half  pint  of  boiling  water  under  a 
rack  so  that  the  chicken  does  not  touch  the  water,  steam 
about  30  minutes  or  until  served. 

When  chickens  weigh  over  one  and  one-half  pounds 
each,  joint  and  wash  clean,  salt  and  pepper,  roll  in  flour,  fry 
moderately  fast  until  a  golden  brown  (do  not  turn  until 
brown),  when  browned  on  both  sides  cover  and  let  steam 
very  slowly  for  about  thirty  minutes  or  more,  remove  chick- 
en, stir  in  large  spoonful  flour  in  the  grease  and  brown,  add 
milk  for  a  delicacy,  and  cover.  Salt  and  pepper  to  taste. 
When  frying  more  than  one  chisken  take  up  as  soon  as 
fried,  place  in  bake  pan,  add  butter,  cover  and  place  in  very 
slow  oven  so  it  will  steam  slowly  for  about  thirty  minutes, 
or  until  served. 

TO  FRICASSEE  CHICKEN 

Joint  a  four-pound  hen,  put  in  boiling  water,  stew  until 
tender,  remove  and  roll  in  flour,  brown  in  butter  and  then 
remove  again,  stir  flour  in  grease,  brown  it,  add  the  stock 
that  the  chicken  was  stewed  in  and  place  chicken  into  the 
gravy  ready  to  serve. 

MRS.  P.  M.  YOUNG. 

ROAST  TURKEY 

Select  a  young  turkey,  remove  all  the  feathers  care- 
fully, singe  it  over  a  burning  paper  on  top  of  the  stove ; 
then  "draw"  it  nicely,  being  very  careful  not  to  break  any 
of  the  internal  organs;  remove  the  crop  carefully,  cut  off 
the  head  and  tie  the  neck  close  to  the  body  by  drawing  the 
skin  over  it.  Now  rinse  through  several  waters,  and  in  the 
last  water  mix  a  teaspoonful  of  soda.  After  washing  wipe 
the  turkey  dry,  inside  and  out,  with  a  clean  cloth,  rub  the 

Golden  Crown   Butter,   Made  for  Particular   People 


—  37  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

inside  with  salt,  then  stuff  the  breast  with  "Dressing  for 
Fowls."  Then  sew  up  the  turkey  with  a  strong  thread,  tie 
the  legs  and  wings  to  the  body,  rub  it  over  with  a  little  soft 
butter,  sprinkle  over  with  salt  and  pepper;  dredge  with  a 
little  flour ;  place  in  a  dripping  pan,  pour  in  a  cup  of  boil- 
ing water  and  set  in  the  oven.  Baste  the  turkey  often,  turn- 
ing around  often  so  that  every  part  will  be  uniformly  baked. 
A  fifteen  pound  turkey  requires  between  three  and  four 
hours  to  bake. 

TURKEY  DRESSING 

See  that  the  turkey  is  cleansed  and  washed.  Salt  and 
pepper  it  inside.  Take  a  loaf  and  a  half  of  baker's  bread, 
or  take  half  and  half  of  light  bread  and  corn  bread ;  rub  fine 
with  the  hands ;  have  in  the  skillet  a  lump  of  butter  larger 
than  an  egg;  cut  into  this  one-half  of  an  onion,  let  it  cook 
a  few  minutes,  but  not  brown ;  then  stir  in  the  bread ;  add 
one  teaspoonful  each  of  salt  and  pepper;  let  it  get  thor- 
oughly heated.  Fill  the  turkey  with  this  dressing  and  if  any 
is  left  put  in  one  end  of  the  pan.  Put  the  turkey  into  a 
dripping  pan,  salt  and  pepper  the  outside  and  dredge  with 
a  little  flour.  Put  about  one  coffee  cup  of  water  in  the  pan ; 
baste  very  often ;  have  a  moderate  fire ;  roast  fifteen  minutes 
to  the  pound. 

SOUTHERN  FRIED  CHICKEN 

Joint  chicken  or  cut  in  joints,  dip  in  sweet  milk,  dredge 
with  white  corn  meal  instead  of  flour ;  salt  and  pepper.  Fry 
in  boiling  hot  fat.  (I  preferred  lard  and  butter  mixed.) 
Make  a  cream  gravy.  Serve  with  corn  fritters  made  of 
canner  or  fresh  corn.  For  three  to  four,  one  can  of  corn  or 
six  ears  cut.  Make  a  batter  same  as  for  hot  cakes;  put 
corn,  salt  and  sugar  to  taste.  Pour  out  of  end  of  spoon  into 
boiling  fat.  Cook  a  golden  brown  and  serve. 

MRS.  J.  E.  BUCKLEY. 

FRIED  CHICKEN 

Disjoint  the  chicken.  Wash  it  carefully  and  salt  light- 
ly, put  on  ice  for  twelve  hours  or  longer  (not  absolutely 
necessary  but  it  improves  the  chicken),  rinse  off  and  wipe 
dry.  Roll  each  piece  in  flour,  fry  in  hot  lard  (I  prefer  butter 
and  lard  mixed),  until  a  golden  brown,  then  add  one  table- 

For  Best  Results  Use  Golden  Crown  Butter 


—  38  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

spoon  of  water,  cover  closely  and  simmer  slowly  until  water 
cooks  up.  If  chicken  is  large  turn  and  add  another  spoon- 
ful of  water,  cooking  slowly,  but  not  so  slow  that  the  grease 
is  soaked  up.  Put  on  hot  platter.  To  make  the  gravy  put 
one  tablespoonful  of  flour  into  the  hot  lard,  stir  it  well, 
cook  a  minute,  add  one  cup  cold  water  and  one  cup  sweet 
milk,  stir  constantly,  boil  for  an  instant. 

MRS.  W.  A.  KERLEY. 

CHICKEN  PIE 

Make  pastry  not  so  rich  as  for  puddings.  Put  chicken 
on  and  boil  until  the  meat  falls  off,  then  put  in  pastry  and 
season  with  salt  and  pepper.  Take  the  bone  and  skin  and 
put  back  into  the  water.  When  pastry  is  finished  and  meat 
put  in,  strain  this  water  and  thicken  with  flour,  put  butter 
in  this  and  pour  over  the  meat.  Put  the  top  on  and  cut  a 
hole  with  a  thimble  in  the  top,  and  when  done  pour  the  rest 
of  the  thickened  water  in  this  hole  to  keep  it  from  being  too 
dry. 

FRICASEE  OF  CHICKEN,  WHITE  GRAVY 

One  chicken,  one  onion,  one  tablespoonful  of  butter, 
two  tablespoonsful  flour,  one  pint  fresh  milk,  salt  and  pep- 
per to  taste. 

Clean  and  cut  chicken  into  joints  and  clean  gizzard, 
liver  and  open  heart.  Put  all  in  a  stewpan,  after  seasoning 
with  salt  and  pepper.  Cover  with  boiling  water,  let  simmer 
for  an  hour  and  a  half  or  quarter  if  the  chicken  is  very 
young,  longer  if  the  chicken  is  old.  Add  juice  of  two 
onions.  Cook  until  tender.  When  done  blend  together  one 
large  teaspoonful  of  butter  and  of  flour  in  a  frying  pan 
without  browning;  add  and  mix  with  a  pint  of  milk.  Add 
this  to  the  chicken,  mixing  and  stirring  constantly  till  it 
boils.  Salt  and  pepper  to  taste.  Take  from  fire  and  add  the 
beaten  yolks  of  two  eggs  and  a  little  chopped  parsley.  Serve 
hot. 

CHICKEN  A  LA  MARYLAND 

Split  a  small  chicken  down  back  as  for  broiling;  re- 
move breast  bone  and  cut  off  pinions ;  cut  into  four  pieces ; 
dredge  with  salt  and  pepper ;  dip  in  egg  and  fresh  crumbs ; 
place  in  pan  and  pour  over  each  piece  enough  melted  butter 

Golden  Crown  Butter  Twice  Awarded  Gold  Medal  Over  All  Competition 


—  39  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

to  moisten.    Roast  in  oven  eighteen  or  twenty  minutes. 

Make  cream  sauce,  taking  cup  of  Bechemel  sauce,  add- 
ing one-half  cup  cream  and  one-half  tablespoon  butter.  Pour 
sauce  in  dish  and  place  pieces  of  chicken  on  it.  Garnish 
with  slices  of  fried  bacon  and  parsley. 

KENTUCKY  BROILED  CHICKEN 

Pound  and  a  half  chicken,  feathered,  drawn  and  split 
down  the  back.  Put  in  water  with  a  tablespoon  of  salt,  over 
night.  Tablespoon  each  of  butter  and  bacon  drippings  in 
frying  pan,  heated.  Dry  chicken  thoroughly,  dredge  with 
salt,  pepper  and  flour,  place  breast  down  in  frying  pan.  Put 
a  small  plate  with  a  flat  iron  or  other  weight  on  it.  Be  sure 
plate  is  not  as  large  as  pan.  Cook  slowly  half  hour  on  each 
side. 

SMOTHERED  CHICKEN 

One  or  several  broiler  size  chickens  split  down  back, 
place  in  pan,  sprinkle  salt  and  pepper  over  chicken.  Flavor 
with  Cover  water,  boil  ten  minutes  on  top  of 

stove,  then  spread  butter  over  chicken.  Place  on  side  of 
stove,  brown  lightly,  then  serve  after  making  gravy  with 
sweet  milk,  with  rice  or  Irish  potatoes. 

CHICKEN  LOAF 

One  hen  boiled  slowly  till  done,  mince  quite  fine,  add 
three  hard  boiled  eggs,  one-quarter  teaspoon  celery  seed, 
four  large  crackers,  salt  and  pepper.  Mix  well,  mold  into 
loaf,  and  press  over  night. 

BETTIE  E.  SMITH  HUGHES. 

QUAIL  ON  TOAST 
....  Parboil  in  salt  and  water  to  toast    on  top  of    stove. 

Dredge  with  flour,  pepper  ;spread  with  butter,  run  in  hot 
oven,  brown  golden.  Make  nice  toast  browned  on  both 
sides.  Make  a  cream  sauce  with  flour  or  corn  starch  and 
sweet  milk.  Smooth  chopped  parsley,  chopped  yolk  of  one 
egg  or  slice.  Place  quail  on  the  toast,  pour  cream  dressing, 
add  chopped  egg  or  sliced  on  toast  and  serve. 

CREAMED  RABBIT 

Parboil  salt  water  with  red  until  tender,  then  remove 
and  roll  in  flour  and  milk  or  flour  and  egg.  Fry  in  boiling 
hot  fats.  Make  gravy  with  the  liquor  with  corn  pop-over 
and  potatoes. 

Golden   Crown   Butter — Butter   of   Uniform   Quality 


— the  greeting  card  created  to  supply  the  ever  increasing 
demand  from  the  friends  of  the  expectant  mother. 
— ask  to  see  "Laddies  and  Lassies  To  Be" 
— designed  and  made  in  the  studios  of 

A.  E.  Little  Company  J^. 

Stationers  •  Engravers  •  Art  Dealers  ZW. 

,                               426  South  Broadway  .^^ 


BROADWAY  .*  SiXTM 


c 


Compliments 

of  A  FRIEND 


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SIXTH  AND  SPRING  STREETS 


—  41  — 

Viclet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 


MEATS 


"'But  man  is  a  carniverous  production, 
And  must  have  meat,  at  least  one  meal  a  day, 
He  cannot  live,  like  woodcocks,  upon  suction, 
But  like  the  shark  and  tiger,  must  have  prey." 

— Byron. 

ROAST  BEEF 

Take  a  rib  piece  or  loin  roast  of  four  pounds.  Wipe 
thoroughly  all  over  with  a  wet  clean  towel.  Lay  in  a  drip- 
ping pan,  and  baste  it  well  with  butter  or  suet  fat.  Set  it 
in  a  hot  oven.  Baste  frequently  with  its  own  drippings, 
which  will  make  it  brown  and  tender.  When  partly  done 
season  with  salt  and  pepper,  as  it  hardens  any  meat  to  salt 
it  when  raw,  and  draws  out  its  juices ;  dredge  with  sifted 
flour  to  give  it  a  frothy  appearance.  It  will  take  about  one 
hour  and  a  quarter  to  be  properly  done,  leaving  the  inside  a 
little  rare  or  red.  Remove  the  meat  to  a  hot  dish,  set  where 
it  will  keep  hot.  Then  skin  the  dripping  from  all  fat,  add  a 
tablespoonful  of  flour,  a  little  pepper  and  a  teacupful  of 
boiling  water.  Boil  up  once  and  serve  in  a  hot  gravy  boat. 

FILLET  OF  BEEF  WITH  MUSHROOMS 

Lard  the  fillet,  put  in  a  baking  pan  with  a  slice  of  onion, 
a  bay  leaf,  a  sprig  of  parsley,  a  small  carrot  sliced,  and  half 
a  cup  of  stock.  Put  a  tablespoonful  of  butter  over  the  fillet 
and  bake  in  a  quick  oven  for  thirty  minutes,  basting  fre- 
quently. Dish  the  fillet ;  add  two  tablespoonfuls  of  flour  to 
the  fat  in  the  pan,  mix ;  add  a  pint  of  stock,  a  teaspoonful  of 
browning  sauce,  strain ;  add  one  can  mushrooms,  a  tea- 
spoonful  of  salt,  a  dash  of  pepper.  When  boiling  pour 
round  the  fillet  and  serve  very  hot. 

ROAST  FRESH  PORK 

Season  with  salt,  sugar,  pepper,  a  little  powdered  sage 
if  liked ;  put  in  roasting  pan  in  oven.  As  soon  as  meat  begins 
to  brown,  baste  every  fifteen  minutes  with  hot  water  sea- 
soned with  salt  and  pepper.  Pork  requires  very  thorough 
cooking  to  render  it  wholesome  or  palatable.  Pork  should 
be  cooked  longer  than  veal. 

Golden   Crown   Butter — Butter   of   Uniform   Quality 


42  

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

BAKED  HAM 

Put  a  ham  butt  in  cold  water,  then  boil  slowly  (one- 
half  hour  for  each  pound),  changing  the  water  when  half 
done.  Remove  the  rind,  insert  cloves  in  the  sofe  fat,  cover 
thickly  with  brown  sugar.  Place  in  baking  dish  with  little 
water  and  bake  for  one-half  hour. 

MRS.  F.  C.  MILLER. 

FLANK  STEW  EN  CASSEROLE 

Take  about  one  and  one-half  pounds  of  veal  flank,  and 
small  piece  of  suet,  cut  into  pieces  about  two  inches  square. 
Put  suet  i  nhot  skillet  and  add  pieces  of  veal  and  brown  on 
both  sides.  Place  in  casserole  and  dredge  well  with  flour, 
salt  and  pepper.  Then  slice  one  large  onion  and  brown  in 
skillet  with  some  of  the  suet  fat.  Add  one  can  of  tomatoes 
and  one  chopped  bell  pepper.  Let  come  to  a  boil,  then  pour 
over  the  veal  in  the  casserole.  Add  pepper  and  salt  to  taste 
and  bits  of  butter.  Cover  and  bake  in  over  about  one  and  a 
half  hours. 

MRS.  H.  E.  MOORE. 

ROAST  LEG  OF  LAMB  WITH  MINT  SAUCE 

Remove  the  caul,  wipe  meat  with  wet  cloth,  sprinkle 
with  salt  and  pepper,  place  in  hot  roasting  pan  and  place  in 
hot  oven.  The  heat  in  oven  should  be  reduced  after  the 
first  thirty  minutes  of  roasting.  It  will  take  about  one  and 
three-quarters  to  two  hours  for  roasting.  Serve  with  mint 
sauce. 

Gravy :  Drain  off  all  but  three  tablespoons  of  fat  from 
the  dripping  pan,  dredge  into  it  three  tablespoons  of  flour 
and  brown  well.  Add  one  pint  of  cold  water,  cook  slowly, 
stirring  constantly  until  thick  and  smooth.  If  made  care- 
fully this  will  require  no  straining. 

Mint  Sauce :  Four  tablespoons  of  minced  mint  leaves, 
one  tablespoon  of  sugar,  one-half  teaspoon  of  salt,  six  table- 
spoons of  vinegar.  Place  mint  in  small  covered  bowl  or  cup 
and  cover  with  sugar ;  let  stand  one  hour.  Add  salt  to  hot 
vinegar  and  pour  over  mint;  let  this  infuse  for  ten  minutes 
before  serving. 

MRS.  ALVA  B.  STEWART. 

Golden   Crown   Butter,   Made  for   Particular   People 


—  43  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

SOUTHERN  RED  MEAT  OR  RARE  ROAST 

Six  or  eight  pounds  of  beef.  Insure  by  washing,  place 
in  roast,  sprinkle  black  pepper  over,  rub  salt  in  well  with 
both  hands,  place  in  roaster  with  water  half  full,  cut  two 
lemons  in  thin  slices,  places  on  top  of  meat,  one  whole 
onion,  sprinkle  spice  over  the  whole,  place  inside  of  slow, 
baste  every  twenty  minutes,  cook  in  a  very  hot  stove,  45 
minutes.  Turn  meat  the  second  time.  Slice  and  serve  hot 
with  artichoke  vinaigrette.  Select  four  medium  sized  arti- 
chokes, remove  the  hardest  lemon  from  the  base  pan,  the 
bottom  will  tie  separate  with  strings,  tie  to  each  bunch  a 
slice  of  lemon  and  boil  in  salt  until  outside  leaves  detach, 
let  them  get  cool  in  thier  own  liquor  and  set  off  on  a  napkin 
or  drain,  then  serve  with  vinaigrette  separate. 

BEEF  LOAF 

Two  pounds  ground  beef,  one-half  pound  ground  pork, 
four  slices  stale  bread,  four  green  chili  peppers,  one  large 
onion,  one  large  tomato,  one  egg,  one  teaspoon  salt.  Soak 
bread  in  milk  or  water  then  squeeze  as  dry  as  possible. 
Peel  onion  and  tomato  and  chop  with  peppers  very  fine. 
Then  mix  all  ingredients  thoroughly  and  make  into  loaf 
about  two  inches  thick.  Bake  in  hot  oven  three-quarters 
hour.  Makes  a  very  pretty  dish  if  a  poinsettia  is  arranged 
on  top,  made  of  canned  pimientoes.  Garnish  with  parsley. 

MRS.  C.  P.  OLDHAM. 

VEAL  LOAF 

Two  pounds  veal,  one  pound  fresh  pork,  chopped  fine, 
season  to  taste  with  salt  and  pepper.  Add  three  eggs  un- 
beaten, twelve  soda  crackers,  mix  and  bake  in  loaf. 

MRS.  JOHN  PARK  DOUGALL. 

SPAGHETTI  AND  HAMBURG  STEAK 

Cook  four  bunches  of  spaghetti  in  clear  water  until 
done,  slice  and  fry  two  onions  in  butter,  make  out  in  cakes 
two  pounds  of  hamburg  steak,  fry  brown  in  same  pan,  slice 
three  good  sized  tomatoes  and  two  chili  peppers  over  the 
meat,  then  the  spaghetti,  salt  to  taste,  set  on  stove  and  let 
simmer  until  well  done. 

MINNIE  G.  NEIGHBORS. 

For   Best   Results   Use   Golden   Crown   Butter 


44  

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

SPANISH  STEAK 

Sear  a  flank  steak  on  both  sides,  then  put  in  a  baking 
pan  and  cover  with  the  following:  One  can  or  a  dozen  large 
tomatoes,  one  chili  pepper,  one  medium  sized  onion,  salt, 
pepper  and  a  little  sugar,  bake  three-quarters  to  one  hour 
in  medium  oven. 

MRS.  H.  C.  WARDEN. 

FRIED  FLANK  STEAK 

Poorest  steak  in  beef.  If  cooked  properly  is  very  pal- 
atable and  most  tender.  Have  butcher  to  score  steak  well. 
Dderge  with  bacon  drippings,  salt,  pepper  and  flour.  Put  in 
frying  pan  with  a  tablespoon  of  bacon  drippings.  Care 
closely,  fry  slowly  for  half  hour  on  each  side.  If  pan  is  not 
kept  covered  closely  every  minute,  except  when  turning, 
steak  will  not  be  tender. 

Gravy:  Put  two  tablespoons  flour  in  dripping  after 
taking  steak  up,  brown  well,  add  one  cup  milk,  and  stir  until 
smooth  and  thick. 

CHOP  SUEY 

One  pound  of  hamburger  or  ground  pork,  one  ten-cent 
box  of  macaroni,  one-half  can  of  tomatoes,  two  or  three 
large  onions  cut  up  fine.  Fry  meat  and  onions  in  butter, 
cook  macaroni,  then  mix  all  together,  and  put  a  layer  of 
mixture,  then  layer  of  cheese,  using  two  or  three  layers 
with  cheese  on  top.  A  pound  of  cheese  in  all.  Bake  slowly 
three-quarters  of  an  hour. 

GEORGIE  G.  OLDHAM. 

BRAINS  AND  MUSHROOMS 

One  small  can  mushrooms,  one  set  of  brains,  one  small 
can  pimientos.  Cook  brains  and  mushrooms  separate,  make 
rich  cream  dressing  and  stir  all  together.  Bake  in  rama- 
kins  set  in  water.  Cover  with  rolled  crackers. 

MRS.  F.  A.  CHASE. 

CREAMED  TONGUE 

A  slab  of  butter  in  the  spider,  one  onion  chopped  fine, 
brown  a  little  then  add  one  tablespoon  flour  and  one  cup 
milk,  enough  to  make  a  thick  gravy.  Add  one-half  can 
mushrooms  cut  small,  twenty  cents  worth  of  boiled  tongue 

Golden  Crown  Butter  Twice  Awarded  Gold  Medal  Over  All  Competition 


—  45  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

in  squares.    Just  cook  mushrooms  and  tongue  long  enough 
to  heat.    Serve  on  toast. 

MRS.  W.  N.  PERRY. 

DOBE  ROAST— CREOLE 

Into  two  tablespoons  of  bacon  fat  or  butter,  brown 
one  very  large  onion,  three  chili  peppers  and  two  table- 
spoons of  flour,  then  add  two  cups  chopped  tomatoes,  either 
fresh  or  canned.  Cook  until  a  paste  then  add  one  pint  boil- 
ing water  and  pour  over  a  pot  roast  which  has  been  placed 
in  a  casserole  or  a  cover  pot  and  cook  slowly  until  very 
done.  Just  before  taking  up  add  the  salt. 

MRS.  P.  H.  BRADY. 

GENERAL  ROBERT  E.  LEE'S  FAVORITE  DISH 

Use  for  this  one  pint  of  left-over  chicken,  turkey  or 
meat  of  any  kind,  three  or  four  toasted  crackers,  two  hard- 
boiled  eggs,  two  small  cucumber  pickles  or  two  spoonfuls  of 
chow-chow  pickles,  three  cold  boiled  Irish  potatoes,  two  or 
three  stalks  of  celery  or  two  teaspoonfuls  celery-seed,  one- 
half  teacupful  sugar,  pepper  and  salt  to  taste,  two  raw  eggs 
and  one-half  cupful  sweet  milk  or  meat  gravy  left  over, 
mixed,  with  two  tablespoonfuls  of  strong  vinegar. 

Cut  the  meat  off  the  bones,  add  pickles,  celery,  potatoes 
and  boiled  eggs  and  run  through  the  meat-chopper.  Put 
into  a  bowl,  sprinkle  in  the  sugar  and  spices  and  mix  thor- 
oughly before  adding  the  raw  eggs  beaten  with  milk  or 
gravy.  Add  the  two  spoonfuls  of  vinegar,  pour  over  the 
meat,  and  when  thoroughly  mixed  turn  into  a  deep,  well- 
butter  pan.  Cook  slowly  in  oven  until  a  nice  brown,  turn 
out  on  a  steak-platter,  slice  and  serve,  either  hot  or  cold, 
with  brown  gravy  or  mayonnaise. 

What  is  left  over  can  be  served  for  an  appetizing 
breakfast  dish. 


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47  

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 


SALADS 


A  Spanish  proverb  says :  "To  make  a  per- 
fect salad  there  should  be  a  miser  for  vinegar, 
a  spendthrift  for  oil,  a  wise  man  for  salt,  and  a 
maniac  to  stir  it." 

EGG  SALAD 

Boil  eggs,  take  yolks  and  mash  until  smooth,  add  pep- 
per, salt,  mustard  and  celery  seed,  a  little  lamb,  veal  or 
chicken,  also  a  little  cabbage  if  you  have  it.  Mix  with 
mayonnaise  and  fill  white.  Arrange  on  crisp  lettuce  leaves 
with  stuffed  olives  as  a  garnish. 

WALDORF  SALAD 

Use  large  red  apples,  remove  all  the  rind,  leaving  the 
unbroken  cups.  To  the  apple  taken  out,  chop  and  mix 
an  equal  quantity  of  celery  and  a  third  as  much  nuts.  Mix 
into  a  cream  dressing  and  fill  the  cups  covering  the  open- 
ing with  dressing. 

CHICKEN  SALAD  AU  VERSAILLES 

Boil  two  chickens.  Remove  meat  and  chop  in  small 
cubes.  Add  one  cup  chopped  celery,  three-quarter  cup  pate 
de  foies  gras,  three  tablespoons  chopped  onions,  one  tea- 
spoon salt,  one-half  teaspoon  black  pepper,  dash  of  cayenne, 
one  teaspoon  paprika,  four  tablespoons  sherry.  Serve  cold 
with  mayonnaise  to  which  has  been  added  3  tablespoons  of 
claret. 

FLORENCE  BRADY. 

MARSHMALLOW  SALAD 

Ten  cents  marshmallows,  one-half  pint  double  cream 
whipped,  two  large  spoons  mayonnaise,  four  or  five  rings  of 
pineapple,  several  pieces  of  pimientos,  nuts  if  wanted. 

Cut  marshmallows,  pineapple  and  pimientos  in  small 
pieces,  whip  cream,  mix  all  together  early  in  the  morning. 
Set  in  ice  box  until  wanted.  This  is  very  nice. 

MRS.  F.  A.  CHASE. 

STUFFED  EGGS  LA  PARIS 

Remove  the  yolks  from  twelve  hard  boiled  eggs,  mix 

Golden   Crown   Butter,    Made   for   Particular   People 


—  48  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

yolks  well  with  two  tablespoons  grated  celery,  four  table- 
spoons grated  cheese,  one-half  clove  of  garlic,  chopped  salt 
and  pepper  to  taste,  two  tablespoons  Madeira  wine. 

Refill  whites  and  garnish  with  parsley.  Serve  very 
cold. 

FLORENCE  BRADY. 

PINEAPPLE  AND  CHEESE  SALAD 

Placed  sliced  pineapple  in  the  heart  of  lettuce  leaf.  Pour 
a  tablespoon  of  mayonnaise  over  this,  then  sprinkle  mound 
shaped  grated  cream  cheese.  Add  maraschino  cherries  if 
desired. 

ELIZABETH  M.  GOULD. 

PINEAPPLE  SALAD 

One  can  sliced  pineapple  one  box  of  strawberries,  two 
oranges,  one  cup  of  sugar,  one-half  cup  of  sherry  wine, 
one-half  cup  of  orange  juice,  one  can  marshmallows.  Place 
on  ice.  Serve  on  lettuce  leaf  with  whipped  cream  dressing. 

MINNIE  G.  NEIGHBORS. 

LOBSTER  SALAD 

One  can  of  lobsters,  same  quantity  of  celery.  Mix  mus- 
tard, cayenne  pepper  to  taste  Add  yolks  of  three  eggs 
(hard  boiled),  one  tablespoonful  sherry  wine  and  mix  well. 
Pour  over  lobster  and  garnish  with  parsley.  Sprinkle 
lightly  with  salt  and  sherry  wine. 

SHRIMP  SALAD 

Same  as  lobster  salad,  but  substitute  beer  for  the 
sherry. 

FLORENCE  BRADY. 

TOMATO  SALAD 

One  boiled  tongue,  pulp  of  10  or  12  large  tomatoes, 
one-quarter  of  a  bottle  of  chow  chow,  three  large  cucum- 
ber pickles,  four  hard  boiled  eggs  chopped,  salt  and  pepper. 
Cut  the  tops  off  the  tomatoes  and  stuff  them  with  the  salad. 
Set  on  ice  before  serving.  When  ready  to  use  put  a  tea- 
spoon of  mayonnaise  on  top  of  each  and  set  in  lettuce  leaf. 
MRS.  ALBERTA  RANSONE. 

FRUIT  SALAD 

Take  a  tender  cooked  beet,  hollow  it  out  to  make  a 
cup,  fill  it  with  chopped  apple,  celery,  pecan  nuts,  (walnuts 

For   Best   Results   Use  Golden   Crown   Butter 


—  49  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

will  answer),  chopped  very  fine  and  on  top  a  tiny  ball  of 
cream  cheese  and  thin,  cover  the  whole  with  a  French  dress- 
ing, and  place  on  a  crist  lettuce  leaf.  Serve  one  for  each 
place. 

MRS.  W.  A.  HORNE. 

FRUIT  SALAD 

One  apple  cut  in  dice,  one  orange  two  bananas,  two 
slices  pineapple,  two  dozen  blanched  almonds  cut  up,  six 
marshmallows.  Mix  with  mayonaise  dressing  or  fruit 
salad  dressing 

MRS.  H  C.  WARDEN. 

FRUIT  SALAD 

Two  dozen  English  walnuts,  two  dozen  white  grapes, 
two  large  oranges,  one  can  of  sliced  pineapple,  three  ba- 
nanas, one  cupful  of  sugar  two  tablespoonful  of  lemon  juice, 
one-half  cupful  of  orange  juice,  maraseino  cherries.  Arrange 
on  lettuce  leaf  and  pour  over  it  dressing  of  one-half  cup  of 
Maderia  wine,  one  cup  of  sugar,  two  tablespoons  of  lemon 
juice.  The  whites  of  eggs  whipped  well  and  flavored  can 
be  used  as  a  dressing. 

MRS.  MINNIE  G.  NEIGHBOR. 

DELICIOUS  FRUIT  SALAD 

One  grape  fruit,  one  orange,  one-half  cup  pineapple, 
two  bananas,  one-half  dozen  marshmallows,  whipped  cream. 
Boiled  dressing  (made  without  mustard).  Shred  the  grape 
fruit  and  orange  pulp,  add  the  pineapple  and  bananas,  cut 
in  small  cubes,  and  the  marshmallows  cut  into  bits.  To  each 
serving  allow  one  tablespoon  salad  dressing  and  two  table- 
spoons of  whipped  cream. 

CARROLL  L.  STEWART. 

CUCUMBER  WELLS 

Pare  fresh,  firm  cucumbers  and  cut  into  two  inch 
lengths,  hollowing  them  out  to  form  tiny  wells.  Drop  into 
boiling  salted  water  and  let  simmer  gently  until  tender. 
Drain  and  chill  thoroughly,  fill  with  cold  minced  chicken, 
lobster,  or  salmon;  mask  with  mayonnaise  and  serve  cold 
with  a  pinch  of  finely  chopped  radish  parings,  topping  each. 
Place  on  paper  doilie  and  garnish  with  sprigs  of  parsely. 
MRS.  VIVIENNE  MARTINEZ. 

Golden  Crown  Butter  Twice  Awarded  Gold  Medal  Over  All  Competition 


—  50  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

ST.    PATRICK    SALAD 

One-half  Knox  geletine,  two  cups  of  hot  water,  one- 
third  cup  of  vinegar,  juice  of  one  lemon,  one-half  cup  sugar, 
one  chopped  cucumbers,  one  cup  grated  pineapple.  Tiny 
speck  of  green  fruit  coloring. 

WHIPPED    CREAM    SALAD    DRESSING 

Yolks  of  two  eggs,  juice  of  two  medium  sized  lemons, 
one-fourth  teaspoon  of  salt  and  two  teaspoonful  of  sugar, 
one-half  pint  whipped  cream.  Beat  yolks  thoroughly  and 
add  remaining  ingredients,  cook  in  a  double  boiler  until 
thick;  Let  cool.  Just  before  serving  add  one-half  pint  of 
cream,  whipped  stiff.  Serve  with  any  combination  of  fruit 
salads. 

MRS.  G.  W.  CASE. 

COOKED    SALAD    DRESSING 

Four  teaspoons  butter,  two  tablespoons  flour,  two 
tablespoons  sugar,  one  cup  milk;  mix  well.  Put  in  double 
boiler  and  cook  until  it  thickens. 

Add — Second  half.  Three  eggs  well  beaten  without 
separating,  one  teaspoon  salt  and  one  teaspoon  Coleman's 
mustard,  two  tablespoons  sugar,  one-half  cup  garlic-vinegar 
or  plain  vinegar  if  preferred.  Cook  to  consistency  of  cream. 
Will  keep  indefinitely. 

BOILED    SALAD    DRESSING 

One  tablespoon  mustard,  two  tablespoon  flour,  one 
teaspoon  salt,  one-third  cup  sugar,  one-third  cup  of  vinegar, ' 
two-third  cup  of  water,  four  eggs,  one-fourth  cup  of  butter. 
Mix  all  dry  ingredients  with  eggs.  When  perfectly  smooth, 
add  vinegar  and  water.  Boil  slowly  in  double  boiler.  When 
almost  done,  add  one-half  pint  either  sweet  or  sour  cream. 
For  small  family,  one-half  this  amount  is  sufficient. 

BETTIE  E.  SMITH  HUGHES. 

SALAD   DRESSING 

Use  three  parts  of  oil  to  one  of  acid  (either  vinegar  or 
lemon  juice).  The  regular  recipe  calls  for  a  cup  of  oil  for 
every  yolk  but  this  makes  such  a  stiff  dressing  that  I  do  not 
use  more  than  two-thirds  cup  of  oil.  Beat  the  yolk  stiff 
and  then  add  oil  by  the  tablespoonful  and  beat  vigorously 
and  add  more  oil — thin  your  dressing  more  and  then  with 
the  acid  as  you  go  along.  Have  oil,  eggs,  etc.,  very  cold. 

Golden   Crown   Butter — Butter   of   Uniform    Quality 


—  51  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

I  like  to  add  a  tablespoonful  of  whipped  cream— add  salt, 
mustard  to  suit  your  own  taste. 

MRS.  E.  A.  LOY. 

SALAD  DRESSING 

Two  teaspoons  of  sugar,  one-half  teaspoon  of  mustard, 
one-half  teaspoon  of  salt.  Rub  a  don  of  garlic  in  mixing 
bowl,  Worcestershire  sauce  to  thicken,  then  add  olive  oil  a 
little  at  a  time  and  vinegar  to  taste.  This  is  delicious  over 
lettuce. 

MRS.  W.  E.  SPROUSE. 


For  Fruit  Salad 

Three  tablespoons  sugar,  one  teaspoon  mustard,  one- 
half  teaspoon  salt,  a  little  white  pepper  and  paprika,  butter 
size  egg,  yolks  of  three  eggs.  Cook  in  double  boiler  till  thick 
as  mush  Take  off  stove  and  add  juice  of  one  lemon.  When 
cool  and  ready  to  serve  add  one-half  pint  whipped  cream. 

MRS.  W.  N.  PERRY. 

STUFFED  ROLLS 

Scald  one  cup  milk,  add  two  tablespoons  butter;  when 
lukewarm  add  one  teaspoon  salt,  one  yeast  cake  dissolved 
in  two  tablespoons  lukewarm  water,  and  one  and  one-half 
cups  flour.  Let  rise,  add  flour  to  knead,  pat  and  roll  out, 
shape  with  a  biscuit  cutter,  arrange  on  a  buttered  sheet 
three-quarters  inches  apart,  let  rise,  brush  over  with  white 
of  egg,  and  bake  in  a  moderate  oven.  Remove  tops  and 
centers  and  fill  with  the  following : 

CHICKEN  SALAD 

To  two  cups  cold  boiled  fowl  cut  into  one-half  inch 
dice,  add  one  and  one-half  cups  celery  cut  in  small  pieces 
and  moisten  with  : 

BOILED  DRESSING 

Mix  one-half  tablespoon  salt,  one  teaspoon  mustard, 
one  and  one-half  teaspoons  sugar,  a  few  grains  cayenne, 
and  one-half  tablespoon  flour,  add  yolks  two  eggs,  slightly 
beaten,  one  and  one-half  tablespoons  melted  butter,  three- 
fourths  cup  milk  and  one-fourth  cup  vinegar.  Cook  over 
boiling  water  until  mixture  thickens. 

Use  level  measurements. 

Golden    Crown    Butter,    Made   for    Particular    People 


Maximum  Quality  at 
a  Minimum  Price 

"L.  A.  GAS " 

Gives  Complete  Satisfaction. 


LOS  ANGELES  GAS  AND  ELECTRIC  CORPORATION 

645  South  Hill  Street 
Main  8920  Home  10003 


COMPLIMENTS    OF 
H.    E.    HUNTINGTON 


—  53  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 


VEGETABLES 

"O  little   green   things   growing,  we  hear  the   first  faint 

stirring 
Of  roots  beneath  dark  mold  that  hides  the  plants  from 

sight; 
They  know  that  spring  is  coming ;  they  hear  the  birdwings 

whirring, 
And  every  one  yearns  upward  toward  the  sweet  warm 

light." 

LETTUCE 

Select  nice,  fresh  heads,  look  over  carefully,  put  into 
cold  water  long  enough  to  make  the  leaves  crisp ;  lay  on  a 
flat  dish  and  cover  the  top  with  slices  of  hard  boiled  eggs. 
This  is  eaten  with  vinegar,  pepper  and  salt,  or  mayonnaise 
dressing. 

CUCUMBERS 

Select  medium  sized  cucumbers  of  a  green  color,  pare, 
cut  off  the  hard  end  near  the  stem,  and  slice  thin ;  let  stand  a 
half  hour  in  cold  salt  water.  Serve  with  chopped  ice,  vine- 
gar, pepper  and  salt. 

STUFFED  PEPPERS 

Cut  ends  from  large  green  bell  peppers,  remove  seed. 
Then  boil  about  five  minutes.  Stuff  with  any  kind  of  cold 
meat  chopped,  mixed  with  bread  crumbs  and  seasoned  with 
onions,  parsley,  salt  and  pepper.  Bake.  On  removing  from 
oven  sprinkle  grated  cheese  on  top. 

MRS.  ALBERTA  RANSONE. 

ONIONS  AU  GRATIN 

Select  white  onions  of  uniform  size;  peel  them,  cover 
with  boiling  water  and  let  stand  for  five  minutes.  Drain, 
cover  with  boiling  salted  water  and  simmer  until  they  are 
quite  tender.  Prepare  a  white  sauce,  using  for  one  quart  of 
onions,  one  tablespoon  and  half  of  butter,  the  same  of  flour, 
two-thirds  of  tablespoon  of  salt,  one-third  of  a  teaspoon  of 
pepper  and  one  and  a  half  cups  of  milk.  When  the  onions 
are  tender  drain  them  and  arrange  in  buttered  baking  dish. 

For  Best  Results  Use  Golden  Crown  Butter 


—  54  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

Into  the  sauce  stir  three  tablespoons  of  grated  mild  cheese 
and  pour  it  over  the  onions.  Sprinkle  with  buttered  crumbs 
and  place  in  a  hot  oven  until  browned. 

FRIED  ONIONS 

Slice  onions  after  removing  the  dry  skins,  about  one- 
sixth  of  an  inch  thick.  Cover  the  bottom  of  a  frying  basket 
with  these  slices  and  fry  in  hot  grease  until  a  rich  brown. 
Shake  the  basket  to  free  them  from  grease  and  dust  lightly 
with  salt  and  pepper.  Serve  with  beef  steak. 

MASHED  POTATOES  BROWNED 

Mash  potatoes,  which  have  been  boiled  until  thoroughly 
done;  add  lump  of  butter,  a  little  sweet  milk  and  salt  to 
taste.  Heap  on  shallow  baking  dish  and  smooth,  sticking  in 
bits  of  butter.  Place  in  hot  oven  and  brown. 

POTATOES  AU  GRATIN 

Boil  six  medium  sized  Irish  potatoes  in  skins,  make 
white  sauce,  one  tablespoon  butter  melted,  one  tablespoon 
flour,  add  cup  of  milk,  until  smooth.  Sauce :  Stir  one  cup 
grated  cheese,  peel  potatoes  and  slice  layer  of  potatoes, 
salt,  then  fill  in  alternate  layers.  Put  pepper,  butter  and 
paprika  on  top,  brown  in  oven  twenty  minutes. 

MRS.  E.  L.  DuBOSE. 

BAKED   CORN  WITH  TAMALE 

One  can  corn,  one  can  chicken  tamale.     Mix  corn  and 
tamale   in   baking  dish,   put  in  few  lumps   of  butter   and 
season  with  salt.     Bake  for  fifteen  or  twenty  minutes. 
.     CARROLL  LOY  STEWART. 

CORN  OYSTERS 

One  can  of  corn,  four  broken  crackers,  one-fourth  spoon 
pepper,  salt  and  butter  to  season,  one  egg,  one  tablespoon 
cream.  Simmer  corn  few  moments  first,  then  put  in  in- 
gredients. Drop  in  deep  fat  and  brown. 

MRS.  E.  L.  DuBOSE. 

CORN  FRITTERS 

Milk,  two  tablespoonfuls ;  egg,  one,  slightly  beaten ; 
flour,  one-half  cupful ;  baking  powder,  one-half  teaspoonful ; 
salt,  one-fourth  teaspoonful ;  corn,  one  cup  seasoned  to 
taste.  Mix  and  sift  the  flour,  baking  powder  and  salt.  Add 
the  milk  to  the  beaten  egg  and  mix  into  the  sifted  flour  to 

Golden  Crown  Butter  Twice  Awarded  Gold  Medal  Over  All  Competition 


—  55  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

a  smooth  batter.  Season  corn  and  add  to  the  batter.  Drop 
by  tablespoonfuls  into  deep,  smoking  hot  fat,  and  fry  to  a 
delicate  brown.  Drain  on  brown  paper  and  serve  in  a  hot 
dish  in  which  is  a  folden  napkin. 

MRS.  VIVIENNE  MARTINEZ. 

SUMMER  SQUASH,  SPANISH 

Take  three  or  four  squash,  one  medium  sized  onion,  one 
tomato,  two  green  chili  peppers.  Cut  all  up  together  and 
cook  until  tender,  salt  to  taste,  sprinkle  grated  cheese  over 
top  and  place  i  nthe  oven  a  few  minutes.  This  is  delicious. 

CARROTS 

Pare  and  dice  carrots  also  one  bell  pepper,  cook  to- 
gether until  tender  and  pour  over  this  a  cream  dressing. 

GREEN  CORN  PUDDING  WITH  CHICKEN 

Boil  six  large  ears  of  corn;  slice  the  grains  off,  com- 
mencing with  a  very  thin  coat  of  the  outer  grains.  Boil  a 
spring  chicken  until  quite  tender,  salt,  pepper  and  flour  each 
piece  of  the  chicken.  Beat  four  eggs  with  a  small  cup  of 
butter,  a  spoonful  of  pepper  and  salt ;  add  to  the  corn,  mak- 
ing a  thick  batter  with  the  top  of  the  chicken  water;  place 
the  batter  in  a  large  buttered  baking  dish ;  lay  the  floured 
pieces  of  chicken  carefully  down  into  the  batter;  sift  a  little 
flour  over  the  top  of  the  batter,  but  not  on  the  side  of  the 
dish.  Bake  it  until  the  bottom,  top  and  sides  are  a  light 
brown. 

MRS.  W.  A.  HORNE. 

SOUTHERN  CORN  PUDDING 

Six  nice  ears  of  corn,  cut  down  each  row  of  grains,  then 
cut  off  of  cob  and  scrape  cob  so  as  to  get  the  juice.  Add  two 
beaten  eggs,  salt,  pepper  and  about  teaspoonful  of  butter 
and  enough  milk  to  make  it  quite  thin.  Bake  about  one- 
half  an  hour. 

MRS.  B.  F.  CHURCH. 

BAKED  CORN 

One  can  corn,  beat  two  whole  eggs,  one  cup  finely 
chopped  cheese,  one  bell  pepper  cut  up  fine,  one-half  cup 
sweet  milk.  Put  altogether  in  pan  and  bake  in  slow  oven. 

ESCALLOPED  CORN 

Cover  the  bottom  of  baking  dish  with  canned  corn ;  put 
in  a  layer  of  bread  crumbs,  salt,  pepper  and  butter  to  taste ; 

Golden   Crown   Butter — Butter   of   Uniform   Quality 


—  56  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

then  another  layer  of  corn,  covering  with  bread  crumbs, 
seasoning  and  butter;  add  milk  enough  to  make  moist  and 
put  in  oven  and  bake. 

SPANISH  BEANS 

Put  to  soak  over  night  one  quart  pink  beans,  in  morn- 
ing boil  up  with  one-half  teaspoon  soda,  until  the  skins 
crack  when  blown  on.  Drain  and  rinse  well.  Put  on  to 
boil  with  one-half  pound  of  pork  and  a  dozen  little  chili 
capino  peppers,  two  large  or  three  small  cloves  of  garlic. 
Fry  three  or  four  slices  of  bacon,  add  two-thirds  can  of 
pimentos,  one  large  onion ;  when  fried  add  some  bean  juice 
and  boil  for  a  few  minutes,  stirring  often.  Then  add  this  to 
the  beans,  and  boil  for  two  or  three  hours.  One-half  hour 
before  serving  add  one  full  can  of  tomatoes,  salt  to  taste. 
MRS.  JOHN  PARK  DOUGALL. 

SPANISH  BEANS 

One  good  pint  pink  beans,  wash  and  soak  over  night. 
Next  morning  put  on  to  boil  in  same  water  with  a  good- 
sized  pinch  of  soda.  Boil  till  tender,  but  not  too  long.  Pour 
off  water  and  wash  through  several  hot  waters.  Then  mix 
with  one  can  tomatoes,  one  bunch  celery,  one  onion,  one 
chili  pepper,  sugar,  pepper  and  salt,  three  or  four  slices 
bacon  and  cover  with  hot  water.  Cook  slowly  two  or  three 
hours. 

MRS.  H.  C.  WARDEN. 

GREEN  TOMATOES  EN  SURPRISE 

Chop  one-half  dozen  medium  size  green  tomatoes  and 
simmer  until  tender,  skimming  out  skins.  Same  out  of  white 
onions  until  tender  in  separate  vessel.  Mix  after  tender, 
adding  salt,  pepper,  paprika,  butter,  cook  few  moments 
and  serve. 

MRS.  E.  L.  DuBOSE. 

BAKED  TOMATOES 

Select  large  perfect  tomatoes,  remove  stem  end.  Make 
a  small  cut  both  ways  across  top,  fill  with  finely  chopped 
onion  and  green  pepper,  season  well  with  salt  and  pepper. 
Add  small  bits  of  bacon,  as  much  as  tomato  will  hold.  Cook 
slowly  until  tender.  Searve  immediately.  Good  served  in 
combination  with  Boston  baked  beans  and  baked  potatoes. 
DIXIE  WILLIAMS  FARNSWORTH. 

Golden  Crown  Butter,   Made  for  Particular  People 


Violet  Brand  Shortening  the  Shortest  Shortening  ty  a  Long  Way 

SWEET  POTATO  CROQUETTES 

One  pinth  ot  mashed  sweet  potatoes,  add  one  table- 
spoon of  butter,  one  teaspoon  of  salt,  one-half  teaspoon  of 
butter,  one  teaspoon  of  salt,  one-half  teaspoon  of  pepper, 
one  tablespoon  of  chopped  ceiery  (if  you  like).  When  cold 
form  in  croquettes  and  dip  in  the  yolk  of  egg,  roll  in  cracker 
crumbs  and  fry  in  deep  fat. 

MRS.  W.  E.  SPROUSE. 

ASPARAGUS  A  LA  MILANESE 

Boil  asparagus  in  salt  water.    When  tender,  drain,  place 

on  deep  platter,  sprinkle  with  grated  Parmesan  cheese  and 

pour  beaten   eggs,  one  for  each  person,  over  all.     Season 

well  with  butter.     Place  in  hot  oven  until  eggs  are  done. 

DIXIE  WILLIAMS  FARNSWORTH. 

EGG  PLANT 

Cut  the  egg  plant  in  two  lengthwise,  then  with  a  sharp 
knife  remove  every  bit  without  disfiguring  the  shell.  Boil 
the  egg  plant  in  salt  water  till  tender.  While  that  is  cooking 
ornament  the  shell  by  notching  or  scalloping,  with  a  sharp 
knife  around  the  edge.  Drain  the  egg  plant,  add  one  well 
beaten  egg,  one  onion  chopped  fine,  one  spoonful  of  sugar, 
butter  the  size  of  an  egg,  pepper,  salt  and  return  to  the  shell 
put  in  oven  to  brown  well. 

MRS.  W.  A.  HORNE. 

SAUCE  FOR  ITALIAN  PASTES 

Three  pounds  lean  beef,  one  onion  chopped  fine,  one 
handful  dried  mushrooms  (soak  in  hot  water  until  soft, 
then  chop  fine),  one-half  can  tomatoes,  spoonful  rosemary, 
spoonful  thyme,  one-half  can  olive  oil,  one  pound  butter. 
Heat  oil  and  butter,  put  meat  in,  brown  well,  season  with 
pepper,  salt.  Add  onions  and  mushrooms.  Cook  until 
onions  are  rich  brown,  add  tomatoes  and  thyme.  Simmer 
on  slow  fire  for  several  hours,  adding  stock  or  boiling  water 
to  keep  from  boiling. 

DIXIE  WILLIAMS  FARNSWORTH. 

ITALIAN  TOMATO  SAUCE— "SHELL"  MACARONI 

1.  Beef  pot  roast,  browned  in  lard  or  butter  (no  water.) 
2.  Add  about  one  can  of  tomatoes ;  chop  fine,  mint — Italian, 
parsley,  onion  or  garlic,  chili  if  liked  hot;  cook  all  together 

For   Best   Results   Use   Golden   Crown   Butter 


—  58  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

slowly  and  for  a  long  time ;  add  a  little  water  if  too  rich 
when  cooked.  3.  Macaroni,  put  into  water  which  is  boiling: 
vigorously,  strain  through  colander  when  cooked.  4.  Put 
layer  of  hot  macaroni,  grated  cheese,  tomato  sauce,  until 
baking  pan  or  casserole  is  filled.  Ready  to  serve. 

E.  PAGE  KERNS. 

SPAGHETTI,  SPANISH 

Spaghetti,  one  box ;  tomatoes,  one  can ;  hamburg  steak, 
one  and  one-half  pounds;  bacon,  seven  slices;  onions,  one 
large;  pepper  colas,  eight,  cut  fine.  Cut  bacon  and  onions 
fine,  fry  till  brown,  then  add  tomatoes,  pepper  colas,  salt, 
steak  and  cook  till  meat  is  about  done.  Now  add  the  spag- 
hetti, which  has  previously  been  boiled  till  tender  and 
washed  thoroughly  in  cold  water,  cook  about  half  an  hour. 
Just  before  taking  from  fire  add  about  half  pound  grated 
Parmesan  cheese. 

MRS.  VIVIENNE  MARTINEZ. 

BOILED  RICE 

Have  four  cups  water  boiling  rapidly  in  an  uncovered 
stew  pan.  Add  one  cup  well  washed  rice  slowly  so  as  not 
to  stop  the  boiling.  Boil  so  rapidly  that  the  kernels  fairly 
dance  in  the  water.  Cook  from  twenty  to  thirty  minutes, 
depending  upon  the  age  of  the  rice  and  add  more  water  if 
necessary.  Test  often  and  the  moment  the  grains  are  soft 
and  before  the  starch  begins  to  dissolve  and  cloud  the  water 
pour  into  a  colander.  Drain  and  stand  the  colander  on  a 
pan  and  place  in  oven  where  the  heat  will  pass  through  the 
rice,  or  return  to  kettle  and  stand  over  a  slow  fire,  shape  in 
kettel  so  as  to  let  steam  escape  and  the  kernels  became  dry 
and  sweet  and  each  grain  will  be  separate.  Be  careful  not 
to  cook  the  rice  enough  to  burst  the  grains,  as  nothing  can 
prevent  them  from  sticking  together.  Plain  boiled  rice  is 
served  with  mutton  or  lamb  and  poultry  of  all  kinds ;  as  a 
starchy  accompaniment  to  dishes  made  of  dried  peas,  beans 
and  lentils. 

MRS.  J.  E.  BUCKLEY. 

SPANISH  RICE 

One  and  one-half  cups  of  boiled  rice,  two  or  three  slices 
of  bacon,  chopped  into  small  pieces,  one  good  sized  onion, 
three  medium  sized  tomatoes,  two  green  hot  peppers.  Fry 
bacon,  add  onions,  stir  until  tender,  then  add  tomatoes 

Golden  Crown  Butter  Twice  Awarded  Gold  Medal   Over  All  Competition 


—  59  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

peeled  and  cut  up,  and  peppers  and  rice.  Mix  thoroughly, 
put  in  baking  dish  and  bake  until  all  the  juices  are  absorbed 
and  the  rice  is  dry.  Season  with  salt, 

MRS.  W.  A.  BROWN, 

PILAF  (TURKISH) 

Into  double  boiler  put  one  cup  rice,  one  cup  stock,  one 
cup  tomato,  one  scant  teaspoon  salt.  When  tender  saute 
with  two  tablespoons  butter,  add  a  little  paprika  and  if  you 
like,  a  little  curry  powder. 

SPANISH  RICE 

Saute  one  cup  rice  in  two  tablespoons  of  bacon  fat  or 
butter,  into  which  has  been  placed  two  chili  peppers  chopped 
fine  and  two  tablespoons  of  chopped  onion,  add  two  cups  of 
tomato  juice  and  cook  until  rice  is  rather  dry,  season  with 
salt. 

PAULINE  CANTRELL  BRADY. 


BREAD 


"Man  must  not  live  by  bread  alone,  but  by  every  word 
of  God." 

BREAD 

Original  way  to  make  b'scuit.  Two  cups  of  flour,  two 
teaspoons  of  baking  powder,  one  rounding  tablespoon  of 
shortening,  one  cup  of  sweet  milk.  Sift  flour  and  baking 
powder  together,  rub  in  shortening,  then  milk.  Mix  thor- 
oughly, turn  out  on  floured  board  and  knead  well.  Bake  in 
moderate  oven.  Will  not  hurt  to  let  stand,  in  fact  I  think 
ft  improves  them  to  stand  a  few  minutes. 

MRS.  W.  A.  BROWN. 

KENTUCKY  BISCUIT 

Four  cups  of  unsifted  flour,  four  tablespoons  of  lard, 
one  teaspoon  of  salt,  one  cup  of  ice  water.  Rub  lard  into 
flour  thoroughly.  Add  water  gradually  and  work  till  the 
dough  blisters  and  snaps.  Make  out  into  balls,  flatten  with 
rolling  pin.  Stick  with  fork  and  bake  in  hot  oven.  Should 
bake  about  fifteen  minutes. 

MRS.  M.  E.  CHRISTIAN. 

Golden  Crown  Butter — Butter  of  Uniform  Quality 


—  6Q  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Lon-g  Way 

GEORGIA  SWEET  POTATO  BISCUIT 

One  pint  of  flour,  one  pint  of  potato,  one-half  cupful 
of  granulated  sugar,  one  tablespoon  butter,  one  teaspoonful 
of  soda,  and  buttermilk  to  mix.  The  potatoes  should  be 
baked,  instead  of  boiled,  and  run  through  a  meat-chopper 
before  measuring.  Mix  the  dough  and  allow  to  stand  sev- 
eral hours  before  making  out  the  biscuit.  Bake  slowly  in  a 
moderate  oven. 

This  is  the  recipe  of  an  old  negro  cook,  famous  in  ante- 
bellum days. 

VIRGINIA  BEATEN  BISCUIT 

One  quart  of  sifted  flour,  one  teaspoon  of  salt,  one- 
fourth  pound  of  butter,  milk  to  moisten.  Put  flour  in  a 
bowl,  add  the  salt,  then  rub  the  butter  into  it  with  the  hands, 
add  the  milk  gradually  until  just  moist.  Work  and  knead 
until  smooth  and  elastic,  then  put  the  dough  on  a  block 
and  beat  until  full  of  bubbles.  Roll  one-half  inch  thick,  cut 
in  small  round  cakes,  stick  with  a  fork,  and  bake  in  a  quick 
oven,  a  light  brown. 

SCOTCH  SCONES 

Four  cups  flour,  one  egg,  five  tablespoons  melted  butter, 
one  tablespoon  sugar,  one-half  teaspoonful  salt,  one  scant 
teaspoon  baking  soda,  two  scant  teaspoons  cream  tartar, 
enough  sweet  milk  to  make  soft  dough.  Divide  into  five 
pieces,  roll  each  piece  out  separately,  and  cut  with  sharp 
knife  into  four  equal  pieces  (any  shape  you  like).  Bake  in 
hot  oven.  Currants  or  raisins  may  be  added  if  you  like. 
This  makes  twenty  small  scones. 

MARION  CORNWALL. 

BROWN  BREAD 

A. — Two  cups  graham  flour,  one  cup  white  flour,  one 
teaspoon  baking  powder,  one  teaspoon  salt,  one  cup  of  nuts 
and  raisins. 

B. — Two  cups  of  sour  milk,  one  teaspoon  soda. 

C. — One-half  cup  of  molasses,  one-half  cup  of  sugar. 

Add  B  to  C,  then  add  A.  Bake  one  hour  in  moderate 
oven. 

MRS.  E.  H.  MULLEN. 

POTATO  ROLLS 

One  cup  mashed  potatoes,  one  cup  granulated  sugar 
stirred  in  while  potatoes  are  warm,  one  cake  compressed 

Golden  Crown  Butter,  Made  for  Particular  People 


—  61  — 

"Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

yeast  soaked  in  one  cup  warm  water.  Stir  these  together 
at  night  and  let  rise  until  morning. 

Four  eggs  beaten,  one  cup  butter.  Add  this  to  sponge 
that  has  raised  over  night.  Do  not  stir,  but  mix  with  hands 
adding  flour  until  you  have  a  soft  dough;  roll  out  as  for 
biscuit. 

If  to  be  used  at  noon  set  in  a  warm  place  to  rise  dur- 
ing the  forenoon  as  they  must  be  very  light. 

They  may  be  set  away  in  a  cool  place  and  not  allowed 
to  rise  until  about  three  hours  before  baked.  Grease  pan 
and  do  not  put  too  close  together  in  pan.  Put  melted  but- 
ter and  powdered  sugar  on  top  just  before  they  are  done. 

HEALTH  BREAD  WITH  YEAST 

One  quart  lukewarm  water,  one-half  cake  of  yeast 
(compressed),  one  tablespoonful  of  salt,  one-half  scant  cup 
of  molasses,  one  level  teaspoon  of  baking  soda,  white  flour, 
and  graham  flour  as  directed  below. 

Mix  lukewarm  water,  one-half  cake  compressed  yeast, 
one  tablespoonful  of  salt  and  enough  white  flour,  perhaps 
one  quart,  to  make  stiff  batter.  Let  stand  in  warm  place 
until  light  and  foamy.  Take  scant  one-half  cup  of  molasses, 
stir  in  level  teaspoon  of  baking  soda,  add  enough  warm 
water  to  fill  cup,  stir  in  bread,  then  add  graham  flour 
enough  to  make  good  stiff  batter.  Fill  good  deep  pans  half 
full,  let  rise  until  pans  are  level  full,  then  bake  one-half  to 
three-quarters  of  an  hour. 

MRS.  EMMA  A.  LOY. 

BRAN  MUFFINS  (Health  Bread) 

Two  cups  bran,  one  and  one-quarter  cups  sour  milk 
(with  some  cream),  one  teaspoon  soda,  one  teaspoon  salt, 
one  cup  chopped  walnuts,  one  or  two  eggs.  Put  milk,  soda 
and  salt  together,  stir  in  bran  and  nuts,  beat  eggs  lightly 
and  add.  Bake  in  muffin  pans. 

EMMA  A.  LOY. 

BRAN  BISCUIT 

Two  cups  graham  flour,  one  cup  white  flour,  one  cup 
bran  health  flour,  two  tablespoons  shortening,  one  teaspoon 
soda,  one-half  cup  sugar. 

MRS.  FANNIE  WRIGHT. 

For  Best  Results  Use  Golden  Crown  Butter 


—  62  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

WAFFLES 

Two  cups  of  cold  sweet  milk,  three  cups  of  flour,  two 
tablespoons  of  melted  butter,  two  teaspoons  baking  powder, 
one  teaspoon  salt,  two  eggs.  Mix  milk  in  gradually,  add 
butter,  then  yolks,  lastly  whites  beaten  stiff.  Bake  at  once, 

NUT  BREAD 

One  cup  sugar,  one  cup  milk,  one  egg,  one  cup  nuts, 
four  cups  flour,  four  teaspoons  baking  powder.  Put  in  pan 
and  raise  one-half  hour.  Bake  one  hour. 

VIRGINIA  SPOON  BREAD 

Three  tablespoons  melted  butter,  two  cupfuls  corn  meal, 
one  quart  milk,  one  teaspoon  salt,  three  eggs.  Heat  milk 
almost  to  boiling  point,  then  stir  in  meal  and  salt,  add  but- 
ter and  cook  five  minutes,  stirring  all  the  time.  Cool  mix- 
ture and  add  yolks  of  eggs  well  beaten.  Beat  white  of  eggs 
to  stiff  froth  and  fold  in.  Pour  batter  in  two-quart  pan,  well 
greased,  and  bake  in  moderate  oven  forty-five  minutes. 
Serve  while  hot,  using  a  spoon  in  serving. 

MARION  CORNWALL. 

SOUTHERN  CORN  PONE 

Three  cups  bolted  corn  meal,  one  teaspoon  salt.  Mix 
with  cold  water.  Make  three  pones  in  skillet,  bake 
until  thoroughly  done.  If  bolted  meal  is  not  procurable 
scald  meal  slightly  before  mixing  with  cold,  water. 

SOUTHERN  SPOON  BREAD 

One-half  cup  white  corn  meal,  scald  with  one-half  cup 
boiling  water,  add  one-half  cup  buttermilk,  one-half  cup 
sweet  milk,  one-half  salt  spoon  of  salt,  two  teaspoons  level 
lard,  two  well  beaten  eggs,  salt  and  soda.  Turn  into  a  very 
hot  greased  pan.  Cook  twenty  minutes. 

BETTIE  E.  SMITH  HUGHES. 

NUT  BREAD 

Two  cups  flour,  one-half  cup  sugar  (scant),  one  cup 
sweet  milk,  one-half  salt  spoon  of  salt,  two  teaspoons  level 
baking  powder,  three-fourths  cup  chopped  nuts,  one  well 
beaten  egg.  Set  to  rise  one-half  hour  where  it  will  not  be 
too  warm.  Cook  three-quarters  of  an  hour.  Nice  with  one 
cup  seeded  raisins  added. 

MRS.  E.  M.  SEMPLE. 

Golden  Crown  Butter — Butter  of  Uniform  Quality 


SECURITY  FOR  SAVINGS 


SAVINGS  COMMERCIAL  TRUST 

The  Oldest  and  Largest  Savings  Bank  in  the  Southwest 

SECURITY  BUILDING  EQUITABLE  BRANCH 

Fifth  and  Spring  First  and  Spring 

Los  Angeles 

The  Woman's  Shop— 

On  the  Mezzanine,  is  arranged  so  as  to  offer  every  "trading 
comfort"  and  we  especially  desire  that  women  who  wish  a 
quiet  place  to  rest  or  meet  their  friends  will  avail  themselves 
of  the  conveniences  we've  provided  for  them  here. 

j£?  "Desmond's" 

Women's 

Wear  Spring  near  Sixth 

Hammond  Lumber  Company 

(Southern  California  Division) 

LUMBER  SASH  and  DOORS  MILL  WORK 

HARDWARE  -  CORRUGATED  IRON  -  LIME  -  CEMENT  -  PLASTER 

Roofing  Applied  or  in  Rolls— Hardwood  Flooring  Laid 

Main  Office  and  Yards,  2010  South  Alameda  Street 

Sunset  So.  1501  LOS  ANGELES  Home  60364 

Wholesale  Yard  Terminal 

THOMAS  B.  CLARK 
Antique  Furniture 

MAHOGANY   AND   ROSEWOOD;   COLONIAL  AND 
OLD   ENGLISH 

We  have  the  largest  stock  in  the  city  of  Fine,  Old  Mahogany, 

Rosewood  and  Black  Oak  Furniture.    Also  Old 

Porcelains  and  Brasses. 

840  SOUTH  HILL  STREET  F-1907  —  BDWY.  1921 


—  64  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

COOKIES 

"The  beauty  of  the  house  is  order, 
The  blessing  of  the  house  is  harmony, 
The  glory  of  the  house  is  hospitality." 

AMMONIA  COOKIES 

One-half  ounce  bakers'  ammonia,  one-half  pint  sweet 
milk,  two  eggs,  two  cups  sugar,  one  cup  butter,  one-half 
teaspoon  salt,  flavor  and  mix  soft.  Bake  in  quick  oven.  Put 
ammonia  in  bowl  and  cover  with  sweet  milk.  Let  stand 
over  night.  In  the  morning  add  sugar,  butter,  salt,  and 
the  well  beaten  eggs.  Add  sufficient  flour  to  make  dough 
stiff  enough  to  roll.  Cut  in  fancy  shapes  and  bake.  Use 
any  kind  of  flavoring. 

MARION  CORNWALL. 

BOSTON  COOKIES 

Cream  one-half  cup  butter,  add  gradually  three-fourths 
cup  sugar,  and  two  eggs  well  beaten.  Add  one-half  tea- 
spoon soda  dissolved  in  three-quarters  tablespoon  hot  water, 
three-fourths  cup  flour  mixed  and  sifted  with  one-fourth 
teaspoon  salt  and  one-half  teaspoon  cinnamon ;  then  add 
one-half  cup  chopped  English  walnut  meat,  one-half  cup 
raisins  seeded  and  chopped  and  one  cup  flour.  Drop  by 
spoonfuls  one  inch  apart  on  a  buttered  sheet  and  bake  in  a 
moderate  oven.  Use  level  measurements. 

MRS.  C.  D.  SWAIN. 

DROP  COOKIES 

One  and  one-quarter  cups  sugar,  one-half  cup  butter, 
two  eggs,  whites  and  yolks  beaten  separately,  one-half  level 
teaspoon  soda,  one-half  tablespoon  hot  water,  one  table- 
spoon sherry,  one  teaspoon  vanilla,  one-half  teaspoon  salt, 
one  and  one-half  cups  flour,  one-half  pound  dates  cut  fine, 
one  pound  walnuts  chopped  fine,  one-half  teaspoon  cinna- 
mon. 

MRS.  W.  E.  SPROUSE. 

DEMOCRATIC  COOKIES 

One-half  cup  butter,  one  cup  sugar,  one  tablespoon 
milk,  flavoring,  two  eggs,  two  teaspoons  baking  powder, 
one-fourth  teaspoon  salt,  two  cups  flour,  cream  butter,  add 

Golden  Crown  Butter — Butter  of  Uniform  Quality 


—  65  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

sugar,  yolks  well  beaten,  flour,  baking  powder  and  salt,  milk 
and  whites  beaten  stiff.  Flour  enough  to  roll.  Cut  with 
cutter.  After  they  are  in  pan  place  one-half  walnut  on  each 
cooky.  Bake  in  quick  oven. 

MRS.  W.  C.  TYLER. 

SNOW  FLAKES 

Three  eggs,  two  tablespoons  of  cream,  butter  size  of 
walnut,  pinch  of  salt,  enough  flour  to  work  stiff.  Roll  out 
and  let  stand  for  a  while  until  dry.  Sprinkle  with  powdered 
sugar,  after  frying  in  deep  fat. 

MRS.  F.  O.  REED. 

ENGLISH  COOKIES 

One  cup  of  butter,  well  creamed,  three  eggs,  well 
beaten,  one  cup  pulverized  sugar,  thoroughly  dissolved  in 
the  egg.  Mix  all  together,  beat  well,  and  add  flour  to  make 
stiff  enough  to  roll. 

E.  PAGE  KERNS. 

HERMITS 

Three  cups  of  flour  sifted  with  three  teaspoons  baking 
powder,  one  egg,  one  cup  of  milk,  one-half  cup  butter,  one 
and  one-half  cup  of  sugar,  one  cup  of  chopped  raisins,  one 
cup  of  nuts,  spices  to  taste. 

MRS.  W.  A.  HORNE. 

ROX 

Three  eggs,  one  and  one-half  cup  sugar,  one  cup  sour 
milk,  one  teaspoon  soda,  one  cup  butter,  one  teaspoon  cinna- 
mon, one  teaspoon  cloves,  one-fourth  teaspoon  ginger,  pinch 
salt,  one  pound  raisins,  one  cup  chopped  nuts,  flour  enough 
to  make  a  dough  that  drops. 

MRS.  KATE  N.  PROVINES. 

LEP  KUCHEN 

Two  tablespoons  of  butter,  one  and  one-half  cups  sugar, 
two  cups  nuts,  one-fourth  pound  citron,  three  and  one- 
quarter  cups  flour,  one  cup  molasses,  six  yolks  and  two 
whites  of  eggs,  one  wineglass  whiskey,  three  bars  chocolate 
(sweet),  one  teaspoon  each  cinnamon,  nutmeg,  allspice  and 
cloves,  two  teaspoons  baking  powder.  Drop  from  the  spoon 
on  greased  pan  and  ice  if  desired. 

MRS.  ORLANDO  HALLIBURTON. 

Golden  Crown  Butter  Twice  Awarded  Gold  Medal  Over  All  Competition 


—  66  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

POTATO  DOUGHNUTS 

Three  medium-sized  potatoes,  boiled  and  put  through 
colander,  beat  lightly  in  this  one  teaspoon  butter,  one-half 
teaspoon  salt.  Beat  two  eggs  in  a  cup,  fill  up  with  milk  and 
beat  lightly  together.  Stir  in  the  potatoes,  add  heaping  cup 
of  sugar,  one-half  teaspoon  baking  powder  in  just  enough 
flour  to  mix  soft. 

MRS.  F.  O.  REED. 

DOUGHNUTS 

Three  and  one-half  cups  flour,  one  cup  cream,  one  cup 
powdered  sugar,  two  teaspoons  baking  powder,  two  eggs,  a 
pinch  of  salt. 

MRS.  E.  M.  SEMPLE. 
"And  Marty's  twins,  from  Aunt  Marin's. 
And  little  orphant  Annie, 
All's  a  eatin'  ginger  bread 
And  giggle-in  at  granny." — James  Whitcomb  Riley. 

GINGER  COOKIES 

One  cup  granulated  sugar,  one  cup  Aunt  Jane's  mo- 
lasses, three  eggs,  one  cup  butter,  two  teaspoons  ginger,  two 
teaspoons  salt,  three-quarter  cup  boiling  water  poured  on 
two  teaspoons  soda.  Let  cool  and  mix  as  any  cookies. 

GEORGIE  G.  OLDHAM. 

SOFT  GINGER  BREAD 

One-half  cup  shortening,  fill  cup  with  hot  water,  one 
teaspoon  of  soda  in  hot  water,  one-half  cup  molasses,  fill  cup 
with  sugar,  one  dessert  spoon  of  ginger,  one  teaspoon  cinna- 
mon, one  egg,  two  scant  cups  of  flour. 

MRS.  F.  O.  REED. 

SOFT  GINGER  BREAD 

One  cup  molasses,  one-half  cup  butter  or  Crisco,  one 
teaspoon  each  of  cloves,  ginger  and  cinnamon,  two  tea- 
spoons soda  dissolved  in  one  cup  boiling  water,  two  and 
one-half  cups  of  flour.  Add  two  well-beaten  eggs  and  bake. 

MRS.  KATE  N.  PROVINES. 

Golden  Crown  Butter — Butter  of  Uniform  Quality 


—  67  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

OLD-FASHIONED  GINGER  LOAF 

One  cup  black  molasses,  one  cup  sugar,  one  cup  butter- 
milk, flat  teaspoon  soda,  one-half  cup  butter,  melted,  flat 
spoon  ginger,  spice,  cloves,  cinnamon.  Flour  to  make  soft 
batter. 

MRS.  E.  L.  DuBOSE. 

SOUR  MILK  GINGERBREAD 

One  cup  molasses,  one  cup  sour  milk,  two  and  one-half 
cups  flour,  one  and  one-half  teaspoons  of  soda,  two  tea- 
spoons of  ginger,  one  teaspoon  of  salt,  two  teaspoons  of 
baking  powder,  one-third  cup  butter.  Bake  in  a  moderate 
oven  thirty  to  forty  minutes. 

INEXPENSIVE  GINGERBREAD 

One  cup  brown  sugar,  three-quarter  cup  any  shorten- 
ing, one  egg  well  beaten,  one  cupful  molasses,  one  teaspoon 
each  of  ginger  and  cinnamon.  Into  one  cupful  of  boiling 
water  stir  two  even  teaspoonsful  of  soda,  three  cups  flour. 
Add  three-quarter  cup  of  raisins  if  desired.  Use  part  of  the 
flour  to  dredge  raisins. 

MRS.  W.  A.  KERLEY. 


Let  Christopher's 
Suggest  a  Menu 


If  you  are  going  to  give  a  party  and  just  can't  decide  on  what  to  serve, 
please  consult  us  and  we  will  suggest  the  party  complete  for  you.  This 
is  a  complimentary  service  for  our  friends.  Our  exclusive  stores  are  on 
Broadway  between  5th  and  6th  and  between  7th  and  8th. 


Christophers 


Compliments  of 

First  National  Bank 


—  69  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 


Dessert  Dishes 

A  wilderness  of  sweets." — Milton. 

PEACH    ICE    CREAM 

Three  eggs,  one  tablespoon  of  flour,  one  cup  of  sugar. 
Add  flour  and  sugar  to  beaten  eggs.  Stir  into  one  quart 
of  scalded  milk.  When  cool,  add  one  quart  of  cream,  one 
quart  of  crushed  peaches,  one-half  teaspoon  of  vanilla, 
one-fourth  teaspoon  of  salt.  Sweeten  to  taste. 

BETTIE  E.  SMITH  HUGHES. 

MARSHMALLOW  SOUFFLE 

1.  Dissolve  one  rounded  tablespoon  of  granulates  of 
jelatine  in  one-half  cup  cold  water  and  stir  over  fire  until 
thoroughly  dissolved.  (2.)  Add  one-half  cup  cold  water 
to  hot  gelatine  and  let  stand  to  cool  a  little  as  you  separate 
whites  of  four  eggs.  (3.)  Beat  the  whites  of  eggs  with  a 
tiny  pinch  of  salt  until  stiff  and  then  pour  dissolved  gelatine 
very  slowly  into  beaten  whites.  Beat  continually  while 
pouring  in  gelatine.  (4.)  Sprinkle  in  one  cup  of  sugar  and 
keep  on  beating.  (5.)  Add  one  teaspoonful  of  almond 
extract  and  beat  util  well  mixed.  (6.)  Take  out  one-third 
of  mixture  and  tint  pink,  spread  it  over  bottom  of  deep  dish, 
sprinkle  over  this  choped  pecans.  Then  put  on  second 
layer  of  white  and  more  nuts  and  candied  fruit;  the  last 
third  tint  lavender  and  spread  on  top  of  white  layer.  Put 
in  cold  place. 

MAPLE  PARFAIT 

Maple  syrup,  large  cupful ;  eggs,  four ;  cream,  one 
quart.  Beat  the  yolks  of  the  eggs  and  add  the  syrup.  Cook 
slowly  and  beat  until  thick.  Whip  the  cream  and  add  the 
beaten  whites.  Add  this  to  the  other  and  sweeten  if  neces- 
sary. Freeze  as  for  any  ice  cream. 

MRS.  VIVIENNE  MARTINEZ. 

PEACH  COMPOTE 

Peaches,  one  can  (or  like  amount  of  fresh  fruit)  ;  mara- 
schino cherries,  small  bottle ;  oranges,  one-half  dozen ; 
marshmalows,  about  ten  cents  worth.  In  the  bottom  of 

For   Best   Results   Use  Golden   Crown   Butter 


—  70  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

each  compote  glass  put  a  half  peach.  Sliced  oranges,  chop 
marshmallows  and  cherries  rather  fine  and  fill  in  next,  using 
both  fruit  and  juice.  This  will  serv£  from  ten  to  twelve 
people. 

MRS.  VIVIENNE  MARTINEZ. 

REAL  ITALIAN  CUSTARD 

Yolks  of  two  eggs,  beaten  well ;  add  four  heaping  tea- 
spoons of  sugar  and  beat  again.  Fill  large  half  of  egg  shell 
four  times  with  sherry  wine,  add  to  eggs  and  sugar  and  beat 
well. 

Put  in  a  thin  bowl  or  double  boiler,  set  in  boiling  water 
and  stir  well  until  thick.    Cool  before  using.    Very  fine. 
MRS.  JOHN  PARK  DOUGALL. 

MADAM  POMPADOUR 

Into  a  pint  of  whipped  cream  add  diced  bananas  and 
marshmallows.  Serve  ice  cold. 

CREME  DE  MENTHE 

Two  cups  sugar,  one  and  one-quarter  cups  water,  thor- 
oughly dissolve  by  stirring  together  without  heating,  then 
let  stand  until  it  becomes  clear  and  thick  like  syrup.  Add 
as  much  grain  alcohol  as  syrup,  put  in  one  teaspoonful  pep- 
permint extract  and  color  green  with  fruit  coloring. 

Always  serve  through  crushed  ice  in  small  glasses  after 
a  rich  dinner.  It  aids  digestion  and  is  a  delightful  cordial. 

LEMON  AND  ORANGE  DESSERT 

Two  slightly  heaping  tablespoonfuls  of  cornstarch  dis- 
solved in  cold  water,  to  which  add  three  pints  of  boiling 
water  (this  quantity  of  boiling  water  should  make  this 
about  the  consistency  of  thin  starch).  Add  to  this  the  juice 
of  two  large  lemons  or  three  small  ones,  two  cupfuls  and 
one-half  of  sugar,  a  pinch  of  salt.  Allow  this  sauce  to  come 
to  a  boil,  remove  from  the  fire  and  when  cold  pour  over  six 
oranges  which  have  been  peeled  and  cut  into  small  bits  (not 
sliced  thin,  but  cut  more  like  small  chunks).  This  quantity 
will  be  enough  with  which  to  serve  ten  people.  The  whites 
of  two  well-beaten  eggs  may  be  poured  over  the  top  of  this 
dessert.  By  freezing  the  above  it  makes  delicious  orange 
sherbet.  Omit  the  oranges  and  freeze  it,  and  you  have  the 
best  ever  lemon  sherbet. 

Golden  Crown  Butter  Twice  Awarded  Gold  Medal   Over  All  Competition 


—  71  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

BAVARIAN  CREAM  WITH  PINEAPPLE 

Take  one  can  (and  juice)  of  grated  pineapple  and  boil 
with  two  cups  sugar.  Press  through  a  sieve  and  add  one 
package  of  gelatine  dissolved  in  one  cup  water.  Stir  and 
add  one  quart  of  whipped  cream  and  pour  in  mould. 

MRS.  W.  N.  PERRY. 

PINEAPPLE  FANCHONETTS 

Cut  rounds  from  plain  pastry.  Plan  these  over  inverted 
muffin  tins,  pinch  in  to  fit  sides.  Bake  in  a  hot  oven.  Fill 
these  with  pineapple  cut  in  cubes.  Arrange  a  merangue  on 
on  top.  Brown  slightly  in  oven.  Merangue:  Made  with 
two  whites  of  eggs,  four  tablespoonsful  of  sugar.  Beat  eggs 
very  light  and  then  add  sugar. 

MRS.  E.  A.  LOY. 

FRUIT  DELIGHT 

Line  platter  with  large  halved  pears.  Whip  pint  of 
cream  stiff,  sweeten  and  flavor  to  taste  (sherry  preferred). 
Add  almonds  and  dates  to  the  whipped  cream,  pour  over 
the  pears.  An  attractive  and  delicious  dish. 

MRS.  JOHN  BURTON. 
(Wade  Hampton  Chapter.) 

COCOANUT  SPONGE 

Thicken  one  pint  of  milk  in  which  is  dissolved  three- 
fourth  of  a  cup  of  sugar.  With  two  tablespoonfuls  of  corn- 
starch,  cook  thoroughly  in  a  vessel  set  into  boiling  water. 
Wrhen  cooked  and  boiling  hot,  beat  this  with  the  whites  of 
three  eggs  beaten  stiff.  After  standing  a  few  minutes,  add 
one  cup  of  grated  cocoanut.  Flavor  with  vanilla  and  turn 
into  a  mould  with  grated  cocoanut  on  top.  Serve  with 
cream,  sweetened  and  flavored  with  wine  or  other  flavoring. 

MRS.  E.  A.  LOY. 

PRUNE  WHIP 

Four  whites  of  eggs,  sixteen  prunes,  four  tablespoonfuls 
of  sugar,  one  teaspoon  of  vanilla,  pinch  of  salt.  Stew  prunes 
without  sugar  until  tender,  drain  and  cut  in  small  peices 
and  then  beat  the  eggs  to  a  stiff  froth ;  with  a  pinch  of 
salt  added ;  add  sugar,  flavoring  with  one-fourth  of  a  tea- 
spoonful  of  vanilla ;  fold  in  the  prunes,  pour  the  mixture 
into  a  buttered  baking  dish,  place  in  a  pan  of  hot  water  and 

Golden   Crown   Butter,    Made   for   Particular   People 


—  72  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

bake  in  a  moderate  oven  for  ten  minutes.  Then  remove 
the  covering  to  allow  the  pudding  to  brown  slightly.  Serve 
cold  in  glass  cups  with  whipped  cream. 

MRS.  E.  A.  LOY. 

CANTALOUPE  WITH  ICE  CREAM 

A  novel  way  of  serving  cantaloupe  is  to  cut  it  into  some 
pretty  shape  and  fill  with  vanilla  ice  cream. 

MRS.  VIVIENNE  MARTINEZ. 

ORANGE  TRIFLE 

Two  teaspoon  gelatine,  two  tablespoon  cold  water,  two 
tablespoon  boiling  water,  two  tablespoon  sugar,  two  table- 
spoon orange  juice,  little  grated  orange  rind,  one  teaspoon 
lemon  juice,  one-half  cup  cream.  Soak  gelatine  in  cold 
water,  add  boiling  water,  add  sugar,  juice  and  rind.  Strain, 
stir  and  cool  until  a  thick  syrup.  Fold  in  whipped  cream, 
alending  thoroughly.  Whip  until  thick  enough  to  hold 
drop.  Stiffen  in  wet  molds. 

DIXIE  WILLIAMS  FARNSWORTH. 

ICE  CREAM 

Two  and  one-half  quarts  milk,  six  eggs,  two  cups  of 
sugar,  one  teaspoon  corn  starch  or  flour,  one  tablespoon  of 
flavoring.  Put  milk  on  to  scald  and  when  hot  add  the  beaten 
eggs  and  corn  starch  (mix  eggs  and  corn  starch  together), 
cook  until  it  begins  to  thicken.  Be  sure  that  corn  starch  or 
flour  is  well  dissolved.  This  makes  about  three  quarts. 
MRS.  REED,  Beverly  Hills,  Call 

PRUNE  SOUFFLE 

Steam  eighteen  large  prunes  until  soft,  remove  pits  and 
chop  or  mash  prunes  fine ;  add  one  cup  pulverized  sugar 
and  bet.  Add  a  little  lemon  juice,  then  fold  in  the  stiffly 
beaten  whites  of  five  or  six  eggs.  Butter  a  baking  dish, 
turn  in  mixture  heaping  lightly,  dust  with  pulverized  sugar, 
and  bake  in  a  slow  oven  one-half  hour.  Serve  with  whipped 
cream. 

CHARLOTTE  RUSSE 

Yolks  of  four  eggs  well  beaten.  Stir  into  one  quart 
of  milk,  boil  like  custard  and  set  away  to  cool.  Pour  a  cup 
of  warm  water  over  one-half  a  box  of  gelatine,  when  thor- 
oughly soaked  stir  with  the  custard  while  still  hot.  Next 

Golden  Crown  Butter  Twice  Awarded  Gold  Medal  Over  All  Competition 


—  73  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

morning  beat  the  whites  to  stiff  froth,  with  one-half  cup 
sugar  and  vanilla  and  stir  into  custard.  Line  dish  with 
sponge  cake  or  lady  fingers.  Pour  this  over  and  set  away 
to  cool  five  or  six  hours. 


SANDWICHES 

FILLING  FOR  SANDWICHES 

Chop  finely,  one  cup  English  walnut  meats,  blend  with 
one-half  cup  rich  salad  dressing.  Spread  between  thin 
slices  of  bread.  This  amount  makes  eighteen  sandwitches. 

CHEESE  SANDWICHES  WITH  MUSTARD* 

For  these  sandwiches  use  graham  bread ;  spread  it  first 
with  butter,  then  a  thin  coating  of  mustard;  next  with  a 
layer  of  cottage  or  pimiento  cheese,  then  add  a  layer  of 
chopped  olives  mixed  with  mayonaise. 

MRS.  S.  A.  THORPE. 

CHICKEN  SANDWICHES 

Delicious  chicken  sandwiches.  Take  cold  boiled  chicken 
or  canned  chicken,  chop  fine  with  yolks  of  three  eggs,  a 
little  cream,  and  three  spoonsful  of  melted  butter;  season 
with  salt,  black  pepper  and  paprika  and  a  few  drops  of 
onion  juice;  spread  on  thin  pieces  of  white  bread,  buttered 
and  cut  in  symetrical  shapes. 

MRS.  S.  A.  THORPE. 

CAPER  SANDWICHES 

Press  two  hard  boiled  eggs  through  sifter,  grate  one- 
fourth  pound  of  cream  cheese,  add  two  tablespoons  of 
chopped  capers  with  salt,  paprika  and  mustard  to  taste. 
Moisten  with  salad  dressing.  Spread  between  thin  slices 
of  whole  wheat  bread. 

CHEESE  STRAWS 

Beat  one  egg,  add  one  cup  grated  cheese,  butter  size 
of  an  egg,  pinch  of  salt,  cayenne,  flour.  Roll  out,  cut  in 
strips  and  bake  in  a  moderate  oven. 

E.  PAGE  KERNS. 

Golden   Crown   Butter — Butter   of   Uniform   Quality 


—  74  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

NUT  AND  CHEESE  SANDWICHES 

Either  Graham  or  Boston  Brown  bread  can  be  used 
for  these,  the  nuts  must  be  pounded  or  rolled  with  the  roll- 
ing pin  until  they  are  almost  like  paste ;  then  mix  them 
with  cream  cheese  which  has  been  moistened  with  milk  and 
seasoned  with  salt  and  paprika ;  spread  this  mixture  on  thin 
pieces  of  buttered  bread. 

MRS.  S.  R.  THORPE. 

CHEESE  DISH 

Butter  a  baking  dish,  sprinkle  grated  or  finely  broken 
cheese  thick,  then  fine  pieces  of  bread,  another  layer  of 
cheese,  season  well  with  paprika  and  salt.  Then  drop  about 
six  eggs  in  these  nests.  Pour  in  milk  to  cover  and  bake 
twenty  minutes. 

NUT  AND  CHEESE  ROAST 

One  cuful  of  grated  cheese,  one  cupful  of  chopped  wal- 
nuts, one  cupful  of  bread  crumbs,  two  tablespoonsful  of 
chopped  onions,  one  tablespoonful  of  butter,  juice  of  one- 
half  a  lemon,  salt  and  peper.  Cook  the  onion  in  the  butter 
and  when  it  begins  to  brown  pour  one-half  a  cup  of  water. 
Then  add  the  other  ingredients,  pour  into  a  pan  and  bake 
until  brown. 

MRS.  THORPE. 

PIMIENTO  AND  CHEESE  ROAST 

Two  cupsful  of  cooked  lima  beans,  one-fourth  pound 
of  cream  cheese,  three  pimientos,  chopped,  and  a  cup  of 
bread  crumbs,  season  with  butter,  milk,  pepper  and  salt. 

CHEESE  BISCUITS— DELICIOUS 

Put  in  a  pan  and  brown  in  the  oven. 

Two  cupsful  of  flour,  two  teaspoonsful  of  baking  pow- 
der, two  heaping  tablespoonsful  lard,  one-half  cup  of  milk, 
one-fourth  teaspoonful  salt.  Mix  these  ingredients  as  for 
biscuits.  Roll  thin  and  divide  in  two  parts.  Spread  grated 
cheese  on  half  of  the  dough,  lay  the  other  half  of  the  dough 
over  the  cheese,  cut  out  with  cutter  and  bake. 

MRS.  S.  R.  THORPE. 

Golden    Crown    Butter,    Made   for    Particular    People 


Jackson -Eno  Rubber  Co. 


1010  MAIN  STREET 


Phone  Main  3656 


P.  J.  Bachmann 

FINE  ARTS 
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Broadway  657 
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Compliments 

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—  76  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 


Preserves  &  Jellies 

STRAWBERRY  PRESERVES 

Wash  three  boxes  of  strawberries  one  at  a  time  and 
put  in  pan  with  the  same  amount  of  sugar  and  berries.  Let 
them  stand  for  a  short  while  then  place  on  a  warm  stone 
until  berries  are  covered  with  the  juice,  then  put  over  good 
fire  and  boil  hard  for  five  minutes,  being  careful  not  to 
mash  berries.  Put  in  the  sun  every  day  for  a  week  and 
stirring  them  every  day. 

RASPBERRY  AND  APRICOT  PRESERVES 
Three  boxes  of  raspberries,  fixe  pounds  apricots,  cut 
apricots  in  halves  (do  not  skin)  and  stew  them  a  few  min- 
utes in  one  cup  of  water.    Add  berries  and  three-fourth  cup 
sugar,  one  cup  fruit.     Cook  slowly  until  preserved. 

MRS.  SEMPLE. 

GOOSEBERRY  CONSERVE 

Four  boxes  or  five  pounds  of  gooseberries,  four  pounds 
of  sugar,  one  and  one-half  pounds  of  raisins,  juice  and  rind 
of  four  large  oranges.  Chop  rind  fine  and  boil  thirty 
minutes. 

MRS.  F.  O.  REED. 

GRAPE  AND  WALNUT  CONSERVE 

Four  pounds  of  white  grapes,  two  pounds  of  sugar, 
one-half  pound  chopped  walnuts.  Take  the  seeds  out  of  the 
grapes  and  cook  with  sugar  till  thick ;  add  the  chopped  nuts 
and  let  cook  for  ten  minutes.  Put  in  jelly  glasses. 

MRS.  S.  R.  THORPE. 

GRAPE  FRUIT  AND  ORANGE  MARMALADE 

One  large  grape  fruit,  one  orange,  one  lemon.  Shave 
the  fruit  exceedingly  thin,  taking  out  the  seeds  and  the 
tough  white  centers,  measure  and  add  three  times  as  much 
water  as  pulp,  allow  it  to  stand  for  twenty-four  hours.  Meas- 
ure and  add  an  equal  quantity  of  sugar.  Boil  together  un- 
til of  the  right  consistency  to  jelly ;  put  away  in  glasses. 
This  should  make  ten  glasses. 

MRS.  THORPE. 

For   Best  Results   Use  Golden  Crown  Butter 


—  77  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

RASPBERRY  AND  CRABAPPLE  JELLY 

Cook  crabapple  and  strain;  do  the  same  with  rasp- 
berries. Then  take  two-third  crabapple  and  one-third  rasp- 
berry juice.  Bring  to  a  boil  and  to  every  cup  of  juice  add 
one  of  sugar.  Makes  a  most  delicious  jelly. 

MRS.  W.  A.  BROWN. 

ORANGE  LEMON  MARMALADE 

Three  lemons,  three  oranges.  Slice  both  as  thin  as 
possible,  taking  out  all  seeds.  To  each  pound  of  sliced  fruit 
add  three  pints  of  cold  water  and  let  stand  twenty-four 
hours ;  then  boil  three-fourths  of  an  hour  and  let  stand  an- 
other twenty-four  hours.  Then  weigh  and  to  every  pound 
of  fruit  add  one  and  one-quarter  pounds  of  sugar.  Boil 
until  quite  clear,  so  will  make  jelly — about  three-quarters 
of  an  hour.  This  is  an  excellent  marmalade. 

CARROLL  LEY  STEWART. 

ORANGE  MARMALADE 

Six  or  eight  large  oranges,  two  large  lemons ;  peel  off 
all  pealing,  (be  careful  to  not  leave  any  of  the  white),  slice 
thin ;  add  three  quarts  of  cold  water  and  cook  three-fourths 
of  an  hour ;  then  add  five  pints  of  sugar  and  cook  until  it 
jels. 

KATHRYN  ENTLER. 

ORANGE  MARMALADE 

Twelve  oranges,  two  lemons,  slice  all  thin,  cover  with 
water  and  let  stand  over  night.  Drain  off  water.  To  one 
quart  fruit  take  two  quarts  (fresh)  water;  boil  until  tender, 
then  cool.  Drain  again.  Take  equal  quantities  of  fruit  and 
sugar ;  cook  until  it  thickens.  Makes  one  dozen  glasses. 

FIG  PRESERVES— SPANISH 

One  tablespoon  of  lime  to  one  gallon  of  water.  Soak 
fruit  twenty-four  hours.  Washin  three  or  four  cold  waters, 
then  boil  in  clear  water.  Then  drop  in  syrup  and  cook  until 
done. 

FIG  NUT  JAM 

Eight  pounds  of  figs ;  after  peeling  four  pounds  of  sugar 
moisten  sugar  enough  to  make  a  syrup;  when  boiling  put 

Golden  Crown  Butter  Twice  Awarded  Gold   Medal  Over  All  Competition 


—  78  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

in  figs.  This  constantly,  cook  until  clear  and  of  the  desired 
consistency.  If  too  stiff  before  clear  add  a  little  water.  Add 
two  pounds  of  chopped  walnuts  and  cook  fifteen  minutes 
Seal  hot. 

MRS.  KIRBY. 

FIG  JAM 

One  gallon  ripe  figs,  four  cups  sugar,  juice  of  one  lemon, 
spices  to  suit  taste.  Peel  figs,  then  put  all  ingredients  to- 
gether and  mash  with  potato  masher  until  well  mixed.  Cook 
two  hours  over  slow  fire.  Put  in  one  pint  jars  and  seal. 

MRS.  C.  P.  OLDHAM. 

JAM 

Six  boxes  strawberries,  one  large  can  grated  pineapple, 
one  whole  orange.  Wash,  stem  and  thoroughly  crush  ber- 
ries, put  orange  through  meat  chopper.  Mix  crushed  straw- 
berries, chopped  orange  and  grated  pineapple  and  add  six 
or  seven,  if  you  like  it  sweeter,  seven  cups  sugar.  Cook 
until  thick  over  a  slow  fire. 

MRS.  W.  A.  BROWN. 


PICKLES 

MUSTARD  PICKLE 

One  quart  each  of  small  cucumbers,  sliced,  large  cucum- 
bers, sliced,  tomatoes,  green,  onions,  small  button  ;  one  large 
cauliflower  in  small  pieces,  four  green  peppers  cut  fine,  two 
cups  sugar,  one  cup  flour,  six  tablepsoonfuls  mustard,  one 
tablespoonful  tumeric,  two  quarts  vinegar.  Soak  vege- 
tables over  night  in  brine,  one  pint  salt  to  one  gallon  water, 
drain  and  cook  till  half  done.  Some  cook  faster  than  others. 
so  soak  each  kind  by  itself.  Mix  dry  ingredients  and  make 
a  smooth  paste  with  a  little  vinegar,  add  rest  of  vinegar  and 
cook  till  smooth  and  thick,  stirring  often  to  prevent  burn- 
ing. Add  vegetables  and  heat  thoroughly.  Bottle  and  seal 
with  paraffine. 

UNCOOKED  CHILI  SAUCE 

One  peck  ripe  tomatoes,  two  cups  chopped  onions,  two 
cups  chopped  celery,  two  cups  sugar,  one-half  cup  salt,  four 

Golden   Crown   Butter — Butter   of   Uniform   Quality 


—  79  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

ounces  white  mustard  seed,  one  teaspoonful  powdered 
mace,  one  teaspoonful  black  pepper,  one  teaspoonful  pow- 
dered cinnamon,  four  chopped  green  peppers,  one  chopped 
red  pepper,  three  pints  vinegar.  Chop  onions,  celery,  pep- 
pers, then  add  tomatoes  peeled  and  chopped  and  drained, 
and  add  the  rest  of  the  ingredients.  Seal.  This  requires  no 
cooking. 

CARROLL  LOY  STEWART. 

CHILI  SAUCE 

Twelve  large  ripe  tomatoes,  one  large  green  pepper, 
one  large  onion  chopped  fine,  three  tablespoons  of  sugar, 
one  tablespoon  of  salt,  one  teaspoon  ground  cloves,  one 
teaspoon  ground  cinnamon,  one  cup  vinegar,  one  teaspoon 
ground  mustard.  Cook  all  together  slowly  until  done. 

ELIZABETH   M.   GOULD. 

CHILI  SAUCE 

Eighteen  large  ripe  tomatoes,  six  large  ripe  onions,  six 
large  red  chili  peppers,  twelve  tablespoons  sugar,  three 
tablespoons  salt,  three  cups  of  vinegar.  Chop  or  grind  fine, 
add  mustard  or  celery  seed,  cook  hard  one  hour,  remove 
seeds  from  peppers,  use  skins  only. 

MRS.  A.  R.  MARKHAM. 

UNCOOKED  TOMATO  PICKLE 

Two  gallons  of  green  tomatoes,  sliced  fine,  one  gallon 
of  cabbage  chopped  fine,  one-quarter  gallon  of  onion,  sliced 
fine,  one-eighth  gal  of  green  sweet  pepper,  chopped.  Salt 
all  and  leave  over  night.  In  the  morning  press  all  the  liquor 
out  and  throw  away.  Take  one  and  one-half  quarts  of  good 
vinegar  and  one  pint  of  sugar  and  heat.  Add  a  ten  cent- 
package  of  mixed  spices  and  put  in  jar  to  ripen  about  ten 
days. 

E.  A.  LOY. 
SPICED  CURRANTS 

One  quart  ripe  currants,  one  and  one-half  pints  sugar, 
one-half  cup  vinegar,  one  cup  chopped  and  seeded  raisins ; 
one  large  tablespoon  cinnamon,  one-half  tablespoon  cloves. 
Cook  until  thick,  stirring  often. 

MRS.  JOHN  PARK  DOUGALL. 

Golden  Crown  Butter  Twice  Awarded  Gold  Medal  Over  All  Competition 


—  80  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

WATERMELON  RIND  PICKLE 

1.  Soak  twelve  hours  in  lime  water  (one  handful  lime 
to  one  quart  water),  changing  pieces  from  top  to  bottom. 

2.  Soak  in  clear  water  six  hours,  changing  water  two 
times. 

3.  Scald  in  alum  water.     Boil  one-half  hour  in  clear 
water.    Plunge  in  cold  water.    Repeat  twice. 

4.  Boil  in  ginger  tea  one-half  hour.     To  one  gallon 
vinegar  add  two  pounds  sugar.    Cook  rind  in  mixture  till  a 
straw  may  be  stuck  through  easily.     Spices  to  taste. 

MRS.  P.  H.  BRADY. 

FIG  PICKLE 

The  figs  used  in  this  recipe  are  the  small  honey  figs; 
they  do  not  have  to  be  peeled  and  will  keep  perfectly  with- 
out sealing.  Ten  pounds  of  ripe  figs,  four  pounds  of  sugar, 
one  quart  of  vinegar,  one  cup  of  mixed  whole  spices,  cloves, 
cinnamon,  allspice  and  cassia  buds,  in  a  muslin  bag.  Put 
figs  in  after  syrup  has  come  to  boil ;  boil  two  hours. 
MRS.  FRANKLIN  L.  MORGAN. 

GREEN  TOMATO  SAUCE 

Two  gallons  green  tomatoes,  chopped,  twelve  onions, 
chopped,  two  tablespoons  salt,  let  stand  a  few  hours  and 
drain.  Add  two  quarts  vinegar,  one  quart  sugar,  two  table- 
spoons ground  mustard,  two  tablespoons  black  pepper,  one 
tablespoon  allspice,  one  tablespoon  cloves.  Mix  and  cook 
until  tender. 

MRS.  W.  A.  KEELEY. 

FRENCH  PICKLES 

One  peck  of  green  tomatoes  and  six  large  onions 
chopped  fine  and  mix  through  them  one  teacup  of  salt,  let 
stand  over  night.  Next  day  drain  thoroughly,  boil  in  one 
quart  of  vinegar  mixed  with  two  quarts  of  water  for  fifteen 
or  twenty  minutes.  Then  drain  this  off  and  take  four 
quarters  of  vinegar,  two  pounds  of  brown  sugar,  one-half 
pound  of  white  mustard  seed.  Spice  with  ground  cinnamon 
and  cloves  and  boil  all  together  for  fifteen  minutes. 

MRS.  F.  O.  REED. 
PICCALILI 

One  gallon  green  tomatoes,  one  quart  small  onions, 
three  teaspoons  mustard,  two  teaspoons  black  pepper,  one 

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—  81  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

teaspoon  ground  cloves,  one  gill  white  mustard  seed,  salt  to 
suit,  one  gill  celery  seed,  one-half  gill  sugar,  three  pints 
strong  vinegar,  one  small  head  cabbage.  Grind  or  slice. 
Cook  until  tender. 

MRS.  A.  R.  MARKHAM. 

SWEET  PICKLE 

Two  quarts  cabbage,  one  quart  green  tomatoes,  one  pint 
onions,  one  pod  green  pepper,  chop  these  fine  and  drain  off 
the  moisture,  one  tablespoon  mustard  seed,  one  tablespoon 
celery  seed,  one  tablespoon  salt,  one  pint  brown  sugar, 
pepper,  cloves,  spice,  cinnamon,  one-half  tablespoon  each. 
Cover  with  vinegar  and  boil  until  soft. 

MRS.  FANNY  WRIGHT. 

SPANISH  PICKLES 

Two  dozen  cucumbers,  two  large  heads  cabbage,  two 
dozen  large  onions,  three  pounds  brown  sugar,  two  ounces 
celery  seed,  two  ounces  white  mustard,  ten  cents  worth  of 
tumeric,  one-half  box  Coleman's  Mustard.  Cover  with  good 
vinegar  and  boil  thirty  minutes  and  seal  in  jars.  This  is  fine. 

MRS.  B.  J.  BARNHART. 

HEYDEN  SAUCE 

One  gallon  of  cabbage,  chopped  fine,  one  gallon  of  ripe 
tomatoes,  chopped,  not  peeled,  one  quart  of  chopped  onions, 
four  green  or  red  peppers,  seed  out,  chop,  mix  and  add 
three  tablespoons  of  salt.  Let  stand  a  few  hours  and  press 
juice  out.  Add  to  pickle,  four  tablespoons  of  ground 
mustard,  two  tablespoons  of  ginger,  one  tablespoon  each  of 
cinnamon,  cloves,  celery  seed,  three  tablespoons  of  tumeric, 
one  and  one-half  pounds  of  sugar,  one  gallon  of  vinegar. 
Boil  one-half  hour  and  can.  Measure  for  spices. 

MRS.  W.  A.  KIRBY. 

TOMATO  CHILE 

Eighteen  large  tomatoes,  six  large  onions,  six  red  pep- 
per, five  cup  vinegar,  three  tablespoons  salt,  eight  table- 
spoon sugar.  Cook  until  smooth.  This  delicious  chile  will 
keep  indefinitely  in  well  sealed  jars. 

MRS.  ALBERTA  P.  RANSONE. 

CHOW  CHOW 

Cut  fine  one  large  head  of  cabbage,  one  dozen  bell  pep- 
pers, one  dozen  large  white  onions.  Put  these  with  three 

Golden   Crown   Butter — Butter   of   Uniform    Quality 


—  82  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 


CANDY 


"Sweets  for  the  sweet,"  the  saying  may  be  trite, 
But  here  are  dainties  for  the  appetite ; 
And  life,  indeed,  would  be  most  incomplete, 
Aye,  most  monotonous  without  its  sweet." 

CHOCOLATE  CREAMS 

Four  cups  granulated  sugar,  three  tablespoons  glucose, 
one  cup  boiling  water.  Stir  thoroughly,  put  cover  on,  boil 
rapidly  until  it  will  almost  candy  (not  qnite.)  Pour  it  out 
in  a  large  pan  so  that  it  will  be  no  more  than  two  inches 
deep.  Set  in  a  cool  place  until  it  is  almost  lukewarm.  Then 
stir  with  a  wooden  paddle  until  it  looks  white  and  dry  as  if 
it  were  graining,  then  put  in  the  hands  and  knead  as  you 
would  bread,  when  it  will  soon  be  of  fine  creamy  consistency 
and  this  is  just  what  is  desired.  To  flavor,  pour  a  few  drops 
of  the  extract  on  the  cream  and  knead  a  few  times.  Cover 
the  cream  with  a  damp  napkin  and  it  will  keep  in  perfect 
condition  for  some  time.  Dust  molding  board  with  least  bit 
of  flour,  roll  this  cream  on  it,  then  cut  in  small  pieces  and 
form  into  balls.  Set  on  paraffine  paper  to  harden.  It  is 
better  to  do  this  the  day  before  they  are  dipped  in  chocolate. 
Put  a  cake  of  Baker's  chocolate  in  a  double  boiler  to  melt. 
Put  into  the  chocolate  a  lump  of  paraffine  the  size  of  a 
hickory  nut  and  a  piece  of  butter  half  as  large.  Add  vanilla. 
Dip  creams  in  this  chocolate  and  set  on  paraffine  paper  to 
harden. 

For  pink  ones,  roll  into  balls  and  press  into  the  top  of 
each  a  blanched  almond,  then  roll  in  sugar. 

For  chocolate  tinted  ones  knead  in  some  grated  choco- 
late. 

For  fruit  candy — Chop  up  raisins,  fig,  citron  and  al- 
monds to  suit  and  knead  into  some  of  the  plain  cream.  Then 
roll  out  a  layer  of  the  plain  white  cream  about  half  an  inch 
thick,  then  put  a  laver  of  pink  on  that,  then  a  layer  of  fruit, 
then  pink  again,  being  careful  that  it  reaches  over  the  side  of 
the  other  layer  of  pink,  then  the  white  again  to  reach  over 
to  the  other  layer  of  white.  Roll  in  the  melted  chocolate 

Golden  Crown  Butter  Twice  Awarded  Gold  Medal  Over  All  Competition 


—  83  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

and  lay  on  paraffine  paper  to  harden.  When  hard  slice  across 
as  you  would  a  loaf  of  bread.    This  is  very  delicious. 

E.  PAGE  KERNS. 

CANDIED  FIGS 

Make  a  thin  syrup  of  three  cups  of  sugar  and  one  cup 
of  water.  Put  about  two  pounds  of  figs  with  skins  on  to 
boil  in  syrup  five  minutes,  take  out  and  put  on  greased 
plate,  put  in  sun  all  day.  Next  day  put  figs  in  same  syrup 
and  boil  for  five  minutes,  put  in  sun  to  dry.  Third  day  make 
a  thick  syrup  of  the  same  and  boil  figs  for  ten  minutes. 
Take  out  and  roll  in  powdered  sugar,  dry  in  sun  for  the  day, 
then  pack  in  a  box  with  plenty  of  sugar  on  each  layer.  Press 
down  good,  with  waxed  paper  on  top.  They  are  better  if 
they  stand  for  a  month  or  longer.  Same  recipe  can  be  used 
for  oranges  and  other  fruit. 

GEORGIE  G.  OLDHAM. 

MOLASSES  CANDY 

One  cup  of  molasses,  one  cup  of  brown  sugar,  one  tea- 
spoonful  of  soda,  one  ounce  of  melted  butter,  mix  molasses, 
butter  and  brown  sugar  together,  boil  without  stirring  until 
it  hardens  when  dropped  in  cold  water,  add  soda,  pour  on 
buttered  platter,  pull  or  cut  in  sticks. 

MINNIE  G.  NEIGHBOURS. 

Nut  candy  can  be  made  by  same  recipe,  adding  peanuts 
or  walnut  meats. 

MARSHMALLOWS 

Two  cups  granulated  sugar,  two-thirds  cup  water,  two 
tablespoons  gelatine  dissolved  in  eight  tablespoons  water. 
Boil  the  syrup  until  it  thickens  then  pour  into  a  bowl,  add 
the  dissolved  gelatine  and  beat  constantly  until  the  mixture 
is  very  thick.  Add  vanilla  flavoring  and  put  on  a  board 
dusted  with  powdered  sugar,  also  dust  the  top  with  sugar. 
When  cold  cut  into  little  squares  and  roll  each  one  in  sugar. 
For  the  pink  marshmallows  use  the  fruit  coloring  and  straw- 
berry flavoring.  Beat  first  with  wire  spoon  egg  beater  then 
with  a  spoon. 

E.  PAGE  KERNS. 

RUSSIAN  NOUGAT 

Two  cups  white  sugar,  one-half  cup  corn  syrup,  one- 
fourth  cup  water.  Cook  until  it  hardens  when  tested  in 

For   Best   Results   Use   Golden   Crown    Butter 


—  84  — 

Violet  Brand  Shortening  the  Shortest  Shortening  by  a  Long  Way 

water.    Beat  this  into  the  beaten  whites  of  two  eggs.    Add 
one  pound  nuts.     Flavor. 

PENOUCHE 

Three  cups  brown  sugar,  one  cup  milk,  one  tablespoon- 
ful  of  salt,  cook,  stir  while  cooking,  flavor,  add  chopped  nuts. 

FUDGE 

Two  cups  white  sugar,  two  squares  Baker's  chocolate, 
cut  fine,  two  tablespoons  butter,  one  cup  milk,  cinnamon. 
Beat  all  for  a  minute  or  so,  then  put  on  to  boil.  Cook  until 
it  hardens  in  water.  Put  in  nuts  and  beat  one  way,  until 
it  thickens,  then  pour  into  buttered  plate  and  cut  in  squares. 

E.  PAGE  KERNS. 

AFTER-DINNER  MINTS 

Two  cups  of  sugar  and  one  cup  of  water,  boil  in  granite 
sauce  pan  until  it  forms  a  soft  ball  when  tested  in  cold 
water.  Take  from  fire  and  let  cool  until  "milk  warm,"  then 
begin  to  stir  or  beat  with  wooden  fork  or  spoon  until  it 
creams.  Then  add  fruit  coloring,  green  or  pink,  and  two 
drops  of  the  essence  of  peppermint.  Mould  and  shape  with 
the  hands  into  small  "wafers." 

MRS.  H.  E.  MORE. 

PRESERVED  ORANGE  PEEL 

Weigh  oranges  whole  and  allow  pound  for  pound  of 
sugar ;  peel  the  oranges  neatly  and  cut  the  rind  into  narrow 
shreds ;  boil  until  tender,  changing  the  water  twice,  and 
replenishing  with  hot  from  the  kettle ;  squeeze  the  strained 
juice  of  the  oranges  over  sugar,  let  this  boil,  put  in  the 
shreds  and  boil  twenty  minutes. 

MRS.  E.  G.  ROBINSON. 


ACCURACY  IN  TELEPHONING 
Is  just   as  important  as   accuracy  in   cooking. 

Ladies  using  these  recipes  should  always  telephone  their  grocery 
orders  over  the 

HOME  TELEPHONE 

CONTRACT  DEPTMENT 

Fone  No.  F  98  716  South  Olive  Street 

Los  Angeles 

"THE  GASOLINE  WITH  THE  PUNCH!" 

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EVERY  RECEIPT  IN  THIS  BOOK 

WILL  RESULT  A  LITTLE  BETTER 

IF  DONE  ELECTRICALLY 

ON  THE  ELECTRIC  RANGE 

Southern  California  Edison  Co. 

120  East  Fourth  Street 


H 


III 


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—  86  — 


BEVERAGES 

FRUIT  PUNCH 

To  the  strained  juice  of  ten  lemons  and  six  oranges, 
add  one  can  of  sliced  pineapple  cut  into  small  dice ;  one  can 
of  black  cherries ;  six  bananas  sliced  very  thin ;  one-half 
pound  of  red  candied  cherries,  two  lemons  cut  in  thin  circles. 
Mix,  and  sweeten  to  taste  with  a  stock  made  as  for  boiled 
icing  and  perfectly  cold.  Fifteen  minutes  before  serving 
fill  bowl  half  full  of  crushed  ice,  pour  in  the  punch,  add  one 
bottle  of  Apollinaris  water.  Serve  in  punch  glasses. 

MRS.  ALBERTA  RANSOME. 

SOUTHERN  MINT  TEA 

Two  teaspoons  tea,  pinch  of  cayenne,  handful  mint,  one 
pint  boiling  water.  Let  stand  fifteen  minutes  and  strain. 
Add  juice  of  two  or  three  lemons  and  one  cup  of  sugar.  Ice. 

MRS.  E.  H.  MULLEN. 

MINT  JULEP 

In  a  tall  glass  place  a  thick  slice  of  lemon,  one  cube 
sugar  and  two  tablespoonsful  best  Bourbon  whiskey  and 
several  sprigs  of  mint.  Fill  glass  with  finely  shaved  ice  and 
stir  without  touching  the  outside  of  glass  with  fingers  till 
the  glass  is  thoroughly  frosted.  Serve  with  straws  and 
garnish  with  sprigs  of  fresh  mint. 

FLORENCE  BRADY. 

CHAMPAGNE  PUNCH 

Squeeze  the  juice  from  one-half  dozen  lemons  and  one- 
fourth  dozen  limes.  Add  three-fourths  of  a  tumblerful  of 
sugar,  one  wineglassful  of  rum  and  one  bottle  champagne. 

COFFEE 

One  cup  of  ground  coffee,  white  of  an  egg  and  shell ; 
one  quart  of  fresh  boiling  water;  one-half  cup  of  cold  water 
to  settle.  Stir  up  the  coffee  and  egg  and  about  one  table- 
spoonful  of  cold  water.  Pour  on  to  this  the  boiling  water, 
stir  as  it  boils.  Boil  for  about  ten  minutes,  add  the  one-half 
cup  cold  water  to  settle,  strain  into  the  coffee  pot  for  the 
table. 


—  87  — 
DRIPPED  COFFEE 

Put  three  ounces  of  finely  ground  coffee  in  the  upper 
division  of  your  drip  pot,  and  pour  over  this  a  little  boiling 
water  at  a  time  until  one  quart  has  been  used,  and  having  it 
where  it  will  be  perfectly  hot  without  boiling.  If  not  strong 
enough  it  will  be  necessary  to  let  it  drip  through  the  second 
time.  Serve  with  boiling  milk  about  one-half  cupful  of 
dripped  coffee  to  one-half  cup  of  boiling  milk,  or  a  little 
more  coffee. 

TEA 

"Except   the   water   boiling   be, 
Filling  the  teapot  spoils  the  tea." 

One  heaping  teaspoonful  of  green  tea  is  sufficient  for 
two  cups.  The  water  for  making  should  be  boiled  quickly. 
The  china  or  stone  teapot  scalded,  a  teacup  of  boiling  water 
poured  upon  the  tea  and  set  near  the  fire  to  draw.  In  about 
ten  minutes  pour  on  another  cupful  of  boiling  water.  This 
is  strong ;  if  wanted  weaker  add  more  boiling  water. 

ICED  TEA 

It  is  better  to  put  the  tea  in  cold  water  in  a  china 
pitcher  and  set  in  the  ice  box  the  morning  of  the  day  it  is  to 
be  used  for  supper.  The  flavor  is  better  and  milder  than  if 
steeped  in  hot  water. 

BLACKBERRY  CORDIAL 

Cover  the  berries  with  cold  water  and  let  boil  a  few 
minutes  until  done.  Then  strain,  and  to  every  pint  of  juice 
add  one  pound  of  granulated  sugar.  Put  back  on  the  fire. 
Tie  up  a  little  cinnamon,  allspice  and  cloves  in  a  thin  muslin 
bag,  and  let  boil  with  the  juice  until  the  latter  is  a  pretty 
thick  syrup,  then  take  off,  and  when  it  is  thoroughly  cold 
add  one-third  as  much  good  brandy  or  whisky  as  you  have 
syrup.  It  is  not  necessary  to  seal  it. 


—  90  — 

One  full  teaspoonful  of  cream  tartar  to  one  quart  of 
flour. 

One  pinch  of  salt,  one  salt  spoonful. 
Two  wine  glassfuls,  one  gill. 
Two  gills,  one  teacupful. 


The  success  of  a  recipe  is  often  due  to  exactness  in 
measuring  materials  as  well  as  care  with  which  directions 
are  followed. 

60  drops        ....         1  teaspoon 

3  teaspoons        ...        1  tablespoon 

4  tablespoons  J4  CUP 
5^3  tablespoons        .        .        .        .        %  cup 

8  tablespoons        .        .        .        .        l/2  cup 
1  cup */2  pint 

To  measure  flour,  meal  and  similar  ingredients,  sift 
lightly  and  then  measure. 

To  measure  a  spoonful  of  dry  material  lift  the  spoon, 
heaping — then  level  to  measure  a  half  spoonful,  then  divide 
in  halves  lengthwise. 

A  kitchen  cup  holds  a  half  pint  and  must  be  used  to 
measure  everything  calling  for  cupfuls.  Recipes  are  never 
written  for  the  use  of  ordinary  tea  or  coffee  cups. 

Halves,  quarters  or  thirds  of  a  cup  should  be  measured 
with  a  tablespoon  according  to  above  table. 

A  "rounding  teaspoon"  means  two  level  teaspoons. 

A  "heaping  teaspoon"  means  three  level  teaspoons. 

FOR  BURNS 

Grate  Irish  potatoes  and  put  over  the  burn,  change  fre- 
quently. A  splendid  remedy.  Cooling  and  healing. 

MINNIE  G.  NEIGHBOURS 


Cooper,  Coate  &  Casey 
Dry  Goods  Co. 


SEVENTH  AND  LOS  ANGELES  STS. 


Broadway  2448        F  2448 


PHOTOGRAPHER 

811  South  Hill  St. 

"pjotos  ulljat 


Official  Photograper  for 
Burbank  Theatre 


INDEX 


Pies 5 

Puddings 9 

Cake 14 

Soups 26 

Fish 28 

Oysters 33 

Poultry  and  Game 36 

Meats 41 

Salads 47 

Vegetables 53 

Bread 59 

Cookies 64 

Dessert  Dishes 69 

Sandwiches 73 

Preserves  and  Jellies 76 

Pickles 78 

Candy 82 

Beverages ^ 86 

Hints 88 

Table  of  Measures .  _  _  _89 


631    SO.   SPRING  ST. 


